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These quick Vegan Tostadas are easily customizable to suit every member of your family’s tastes. From start to finish, this dish takes just 30 minutes. Prep the beans and shells ahead of time and this easy weeknight dinner can be on your table in just 10 minutes! Gluten-free, too.
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!
And I would like to know who doesn’t love a crispy tostada shell? These vegan tostadas are like eating one big loaded nacho!
Ingredients you need
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, serrano 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 or harissa yogurt sauce would be super tasty!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
Want even more flavor? Drizzle with southwest ranch dressing or vegan chipotle crema.
How to serve
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.
Wash it all down with this delicious Virgin Paloma!
Storage
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.
Pro tips and tricks
~ 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.
FAQs
A tostada is a recipe made with a crispy, flat corn tortilla as a base with layers of various toppings.
They can be! Making all of the components at home, like the tostada shells and refried beans, is generally a healthier option that store-bought varieties of the same. Homemade recipes are typically lower in oil, salt, and fat.
Technically, yes, but they don’t usually turn out as crispy as those made with corn tortillas.
More easy vegan dinners
- Hummus Pasta
- Vegan Chickpea Tacos
- Black Bean Soup
- 4-Ingredient Bean Burgers
- Vegan Burrito Bowls
- Tortilla Pizzas
- Sheet Pan Vegan Fajitas
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Easy Vegan Tostadas
Ingredients
- 12 Baked Tostada Shells
- 1 batch Vegan Refried Beans
Suggested toppings:
- shredded lettuce
- diced tomatoes
- thinly sliced radishes
- diced avocado
- fresh chopped cilantro
- sliced jalapeño
- Quick Pickled Red Onions
- squeeze of fresh lime juice
Instructions
- Make the Baked Tostada Shells and Vegan Refried Beans.
- While the shells and beans are cooking, gather and prep the toppings.
To assemble
- Spread a layer of refried beans on each tostada shell (about 2 to 3 tablespoons).
- Add the toppings of your choice. Everyone can customize their own.
- Serve immediately.
Notes
Nutrition facts calculated are just an estimate based on 2 fully loaded tostadas per serving. These facts will vary based on different toppings or amounts used.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Julia (@Imagelicious) says
Beans, avocado, cilantro, smoked paprika – some of my favourite things! Beautiful combination!
Jenn S. says
Thanks, Julia! I feel like I put those things in nearly everything I make…so so good! 🙂
vixibash says
Literally anything smoky and I’m there. How wonderful do these look! We eat veggie quite often so I’ll keep these in mind for when I’m menu planning. Thanks for the inspiration! I hope you have a great weekend
Jenn S. says
Thanks so much! I put smoked paprika in almost everything it seems…so good! Let me know if you try them!
Sarah | Well and Full says
I love how easy this is!! Perfect for a quick dinner 🙂
Jenn S. says
You got it! Thanks, Sarah!
Kristin says
Hi Jenn, these look really good! I find myself making a lot of Mexican style dishes because they are flavorful and easy to make vegan. Cant believe I haven’t tried tostadas! Im excited to try these soon. And the liquid smoke is genius. I keep scrolling back up to stare at the pictures. 😉
Jenn S. says
Thanks so much, Kristin! We eat tons of Mexican here, too, and it’s usually my go-to if we eat out because, yes, very easy to make vegan! Tostadas are awesome! Like I said, it’s basically one big nacho! 🙂
wiredweirdly says
I halved this (only had one can left in the house) and made it for breakfast. I might have eaten it all myself too, however, no one was home so it’s ok, right? 🙂
Jenn S. says
Oh, yeah, totally OK!! 😉 So glad you liked it!! Thanks for stopping by to let me know!
harrietemilys says
Amazing recipe Jenn!! I love Mexican food, and tostadas are my favourite thing to make. The smoky flavours sound perfect. I definitely need to try these!
Jenn S. says
Thanks, Harriet! They are just so easy! Please let me know if you try them!
veggiesdontbite says
These look fabulous Jenn! I love Mexican food and tacos! YUM!
Jenn S. says
Thanks, Sophia! Mexican, quick and easy…what could be better?
Ginny McMeans says
Just in time for Septiembre Fiesta. Love the smoky flavors and I can’t wait to try it.
Jenn S. says
What is September Fiesta?? Sounds fun!! Thanks, Ginny!
sina @veganheaven.org says
Oh Jenn, these look so incredibly delicious! Can’t wait to try them. I love Mexican food! I actually just posted a recipe for vegan tacos yesterday. 🙂
Jenn S. says
Oh, yes, I just saw those this morning, Sina! Amazing! I love adding walnut to “meat”. And your photos had me drooling! Mexican food is always my go-to for super fast and easy and healthy!
Alissa says
You’re definitely not the only one – I’m always rushing around to get dinner ready these days! I love a 20 minute meal and those smoky pinto beans sound amazing!
Jenn S. says
Oh good, Alissa! Sometimes I feel like maybe I’m just super unorganized or something! Glad it’s not just me! 🙂 Thanks!
The Vegan 8 says
Oh and your print button works just fine, only printed the recipe itself. The lady above maybe hit the wrong button because your “print” button on the recipe is really tiny, so maybe she missed it? Works perfect though 🙂
Jenn S. says
That’s what I was thinking too. Thanks for checking for me!
The Vegan 8 says
Oh Jenn I can smell the smokiness from here, hahaha! YUM! I think you know by now I love smoky flavors SO much too so I love this. I have pretty much got into the habit of adding liquid smoke or smoked paprika to almost anything I eat, lol! It’s so good. Love how easy and delicious these are!
Jenn S. says
Thanks, Brandi! I’m a sucker for those smoky flavors too. I feel like almost every one of my savory recipes includes smoked paprika…Ha! I just LOVE it!
Strength and Sunshine says
Mexican food always seems like my go-to quick easy option!! Always delish <3
Jenn S. says
Me too! And everyone seems to love it!
Natalie says
So maybe it’s not french toast, but this still looks really darn tasty! Pinto beans are my favorite bean, always have been, but I do feel they are a bit underused. And once you describe this as one big nacho I’m all in! Your descriptions are very effective on me 😀 haha Love that it’s fast and oil-free too <3
Jenn S. says
Lol! It TRULY is like one big nacho! Nom Nom Nom….
Nancy Beckham says
Pleas modify your PRINT option so that it just prints the recipe and not wastes 4 sheets of paper.
Jenn S. says
Oh gosh, I’m so sorry that happened, Nancy!! I just checked it and it works fine for me…only pulling up the recipe and it’s all on one page. Maybe it was just a glitch?