Easy Weeknight Vegetarian Tostadas Recipes

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW

Steps:

• Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
• Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
• Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
• Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
• Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

EASY WEEKNIGHT VEGETARIAN TOSTADAS

Steps:

• Heat refried beans in a pot over low heat, stirring occasionally to prevent sticking, 3 to 5 minutes. Place in a serving bowl.
• Heat oil in a large skillet over medium heat. Fry 1 tortilla until crispy and slightly browned, 10 to 30 seconds per side; be careful not to burn. Place on a paper towel-lined plate. Repeat with remaining tortillas, adding more oil as needed and stacking with paper towels in between to soak excess oil.
• Put cheese, lettuce, avocado, sour cream, green onions, tomatoes, and olives in separate small bowls with spoons for serving. Let everyone prepare their own tostada to taste.

EASY VEGAN BLACK BEAN TOSTADAS

Steps:

• Add the olive oil to a non-stick skillet over medium-high heat and heat for 1 minute.
• Add the onion and sauté for 2-3 minutes or until translucent.
• Stir in the garlic and taco seasoning. Cook for 1 minute.
• Stir in the black beans (including the liquid from the can). Bring to a simmer and mash with back of a wooden spoon until mixture is thick and most of the beans are mashed.
• Stir in the red wine vinegar and salt (if needed).
• Toast corn tortillas over gas burners on the stove or in toaster oven. (If you have a gas stove, I just set the tortilla directly on the burner over medium to high heat. Let it cook 30-45 seconds or until charred and flip to repeat on the other side.)
• Turn oven broiler on high. Add corn tortillas to a baking sheet and spread with 1/4 of bean mixture on each. Sprinkle cheese on each, dividing evenly between to 4 tostadas. Broil until cheese is melted, 1-2 minutes.
• Make corn salsa by mixing all the ingredients together in a small bowl.
• Add corn salsa to the tostadas and top with more fresh cilantro, chopped avocado, hot sauce or other desired toppings.
• Serve immediately.

EASY WEEKNIGHT VEGETARIAN TOSTADAS

Steps:

• Heat refried beans in a pot over low heat, stirring occasionally to prevent sticking, 3 to 5 minutes. Place in a serving bowl.
• Heat oil in a large skillet over medium heat. Fry 1 tortilla until crispy and slightly browned, 10 to 30 seconds per side; be careful not to burn. Place on a paper towel-lined plate. Repeat with remaining tortillas, adding more oil as needed and stacking with paper towels in between to soak excess oil.
• Put cheese, lettuce, avocado, sour cream, green onions, tomatoes, and olives in separate small bowls with spoons for serving. Let everyone prepare their own tostada to taste.