Vegan Tostadas

The vegan refried beans take just 20 minutes and the rest of the dish is totally customizable. While the beans cook, prep the toppings and set the table, then let everyone create their own.

I love these kinds of meals because with my kids choosing their own toppings they can’t tell me they don’t like something I put on their plate!

Tortillas ~ I usually make my own baked tostada shells from corn tortillas, but you can also buy store-bought tostada shells.

If you need an oil-free option, try these found on Amazon or, apparently, you can make them yourself in the microwave like this (scroll down to the 3rd method).

Beans ~ The vegan refried beans are creamy and flavorful and take only 20 minutes to make. They are the perfect “glue” to hold on all the toppings.

I make my refried beans from pinto beans, but if you want to switch things up, you could do refried black beans or refried kidney beans.

Store-bought refried beans are an option, but many aren’t vegan. Be sure to read labels to ensure there is no lard or dairy lurking in the ingredient list.

Toppings ~ Anything goes here. I typically go for shredded lettuce, diced tomatoes, diced avocado, thinly sliced radishes, chopped fresh cilantro, sliced jalapeños, and quick pickled red onions.

Other options: red salsa, corn salsa, fruit salsa, guacamole, diced white or red onion, sliced green onions, diced zucchini or jicama, shredded carrots, vegan cheese, etc.

A squeeze of lime over the top or a drizzle of my creamy southwest vegan ranch dressing would be super tasty!

Make the baked tostada shells and vegan refried beans. (Or prepare these ahead of time and simply warm up the beans when ready to assemble).

While the shells and beans are cooking, gather and prep any and all toppings.

Spread a layer of the refried beans on each tostada shell.

Top with shredded lettuce and diced tomatoes.

Add thinly sliced radishes, diced avocado, and fresh chopped cilantro.

Finish them off with a few slices of jalapeño and pickled red onions.

These vegan tostadas can get a bit messy when eating. The shells are deliciously crispy, crunchy and you might find toppings or bits of shell falling onto your plate below.

Depending on how many toppings you load up on the vegan tostadas, they can be quite filling on their own.

If you want a little extra, serve them with a side of Vegan Spanish Rice, Raw Corn Radish Salad, Hearts of Palm Salad, or Kale Apple Slaw.

Fully made vegan tostadas complete with toppings won’t store well. The toppings will make the shells soggy. Only assemble as many as you will eat at the time.

Room temperature: Leftover tostada shells can be store in a container or plastic zip-top bag on the counter for 5 to 6 days.

Fridge: Store any leftover toppings separately in air-tight containers in the fridge. The refried beans will last for 3 to 4 days. Fresh toppings will last 1 to 3 days.

Freezer: You can freeze leftover refried beans up to 4 months and leftover tostada shells will keep in the freezer for up to 3 months.

~ The homemade tostada shells and refried beans can be made ahead. Simply reheat the beans in a microwave or on the stovetop until warm.

~ Prep all the toppings and place them in individual bowls so everyone can customize their own tostadas.

~ Make sure the tostada shells have cooled before loading them up with toppings. They will crisp up more as they cool and adding the toppings too soon may make them soggy.

~ Spread the beans gently onto the crispy shells so as not to break them.

~ Don’t overload the tostada shells too much – they will be impossible to eat.

~ Only assemble as many tostadas as you are able to eat at the time. They won’t store well with all the toppings on the shells.