Spicy Pinto Bean Vegan Tostadas Recipes
SPICY PINTO BEAN VEGAN TOSTADAS RECIPE
Have you ever eaten a tostada? The first time I ordered one I had no idea what to do. It's essentially a crispy corn tortilla piled high with all of the delish toppings you'd normally find in a vegan taco or burrito. Do I eat this thing with a fork? Do I pick it up... Read more »
Provided by Tiffany Perkins
Categories Vegan, Entree, Mexican
Time 25m
Yield 4 Servings
Number Of Ingredients 16
Steps:
- Preheat your oven to 400F degrees. Spray both sides of each tortilla with cooking spray and bake for 5 minutes. Flip the tortillas over and bake 5 minutes more, until crispy. Set aside.
- Meanwhile, warm the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Then add the pinto beans, chili powder, cumin, and salt. Turn the heat to low and use a spatula or fork to mash up the beans slightly. Add a tablespoon or two of water to help the beans soften and mash. Cook for 3 or 4 minutes, until heated through. Transfer the pinto beans to a bowl.
- To make the spicy vegan queso, combine the Sriracha Cheddar Cheeze Spread, jalapeño, almond milk, and salt in a blender. Blend until completely smooth.
- To assemble the tostadas, spread some of the pinto bean mixture onto each baked tortilla. Top with diced tomatoes, corn, and avocado. Drizzle with the spicy vegan queso and serve.
SPICY BEAN TOSTADAS WITH PICKLED ONIONS & RADISH SALAD
Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
Provided by Good Food team
Categories Dinner, Main course
Time 27m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
Nutrition Facts : Calories 244 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
PINTO BEAN TOSTADAS
Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.
Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
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