Spicy Pinto Bean Vegan Tostadas Recipes

PINTO BEAN TOSTADAS

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.

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!

SPICY BEAN & AVOCADO TOSTADOS

Steps:

• Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.