Best 3 Vegan Black Bean Tostadas Recipes
Calling all vegans, vegetarians, and health-conscious foodies! Get ready to embark on a culinary journey with our tantalizing Vegan Black Bean Tostadas recipe. These tostadas are a delightful fusion of flavors and textures, featuring crispy tostada shells, creamy black bean spread, and a vibrant array of fresh vegetables.
Our recipe guide includes two delectable variations to cater to your taste preferences. The Classic Vegan Black Bean Tostadas offer a simple yet satisfying combination of black beans, avocado, and salsa. For those who crave a bit more indulgence, try our Guacamole Black Bean Tostadas, which are topped with a luscious homemade guacamole and a zesty pico de gallo.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can create these tostadas with ease. We've also included valuable tips and tricks to help you achieve the perfect crispy tostada shells and creamy black bean spread.
So, gather your ingredients, prepare your taste buds, and let's dive into the delightful world of Vegan Black Bean Tostadas. Get ready to impress your family and friends with this healthy and flavorful dish that's perfect for any occasion!
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.
Nutrition Facts : ServingSize 2 tostadas, Calories 620 kcal, Sugar 9.5 g, Sodium 575 mg, Fat 22 g, SaturatedFat 5.5 g, Carbohydrate 84 g, Fiber 21.5 g, Protein 26 g, UnsaturatedFat 16.5 g
VEGAN TOSTADAS
Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers.
Provided by Whitney English
Categories main-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
- Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
- Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
- Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
- Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
- Add your desired toppings and enjoy!
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
Tips:
- To save time, use canned black beans instead of dried beans. Simply rinse and drain them before using.
- If you don't have a food processor, you can mash the beans with a fork or potato masher until they are mostly smooth, but still have some texture.
- Feel free to add other vegetables to the tostadas, such as corn, bell peppers, or zucchini.
- For a more flavorful filling, add a teaspoon of chili powder, cumin, or paprika to the black beans while they are cooking.
- If you don't have tostada shells, you can use corn tortillas instead. Simply heat them in a skillet until they are crispy.
Conclusion:
These vegan black bean tostadas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover black beans. With a variety of toppings to choose from, these tostadas can be customized to everyone's liking. So next time you're looking for a tasty and satisfying vegan meal, give these tostadas a try!
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