Easy Vegan Black Bean Tostadas Recipes

QUICK BLACK BEAN TOSTADAS

Steps:

• Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
• Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
• Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
• To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

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.

VEGAN TOSTADAS

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!