These gluten-free and vegetarian tostadas are so easy to make at home for a quick dinner! They feature a tender, veggie-loaded topping with canned beans, frozen corn, pepper, onion, and pantry seasonings, all piled high on crispy baked tortillas and creamy refried beans. You’ll love the contrast of textures and Mexican-inspired flavors in this high-protein, meatless meal!
Jump to:
Dietitian Lizzie’s Notes
I always find myself coming back to tacos or variations of Mexican-inspired, taco-like meals, like burrito bowls, nachos, or loaded fries, whenever I need something to serve for dinner that’s 1) easy and 2) an option everyone will like. These vegetarian tostadas were born out of that same genre of weeknight dinner ideas, and they may just be my favorite option yet!
Tostadas are very customizable and hassle-free, especially since my version doesn’t require cooking meat or frying tortillas. Instead, I put together a meatless topping that leans on canned beans and made homemade baked tostada shells without the mess of pan-frying.
Based on firsthand trial and error, I have a few expert tips for you to consider when making this recipe. First, keep an eye on the tortillas in the oven so you don’t end up with burnt shells. Some brands will cook faster than others. Second, season the veggie mixture generously, and don’t be afraid to add other spices, condiments, or ingredients that will make this dish your own! Lastly, make the components in advance so you can put them together very quickly when the time comes. Dinner is served!
Ingredients and Substitutions
- Corn tortillas: Use small and thin corn tortillas for best results, since they will get crispier than thicker ones. I love using the 6-inch Trader Joe’s corn tortillas (made only with corn, water, and lime). You can use whatever brand you prefer. I don’t recommend flour tortillas, since they may not get as crispy/sturdy as corn ones do, but you can try them if that’s all you have. Tortillas made with a flour and corn blend will also work. Sub store-bought tostada shells if you want to skip the step of making them on your own.
- Red onion: Use white or yellow onion or even scallions if that’s what you have.
- Bell pepper: Any color works!
- Corn: I used frozen corn for ease. You can sub canned or fresh corn if desired.
- Cumin, chili powder, garlic powder, salt: Add more or less depending on your taste preferences. You can also use pre-made taco seasoning.
- Black beans: Sub pinto beans or kidney beans if that’s what you have.
- Refried beans: Since they are often made with lard, refried beans aren’t always vegetarian. Make sure the ones you use are labeled as vegetarian or fat-free if you want this recipe to be fully vegetarian. If you don’t have refried beans, take some of the black beans from the filling and mash them to use as a sub. You could also substitute hummus in a pinch.
- Lime juice: This provides acid to help balance and enhance the flavors of the veggie and bean mixture.
- Cotija cheese: Sub feta cheese or queso fresco as needed. Omit if you want the recipe to be vegan.
- Cilantro: Sub parsley or other fresh herbs for a flavorful garnish, or just omit if you don’t have any on hand.
- Avocado: Sub prepared guacamole for more flavor.
How to Make Crispy Vegetarian Tostadas
The full recipe card is at the bottom of the post. Here’s a preview of the steps with tips and visual cues shown in photos to guide you in the kitchen.
Brush each side of the tortillas with a small amount of olive oil. Place them in a single layer on a baking sheet.
Bake for 8 to 10 minutes at 425 degrees F/218 degrees C until lightly browned and crispy.
In the meantime, warm oil in a large skillet. Add the onion, pepper, frozen corn, and seasonings. Stir to coat.
Cook for 8 to 10 minutes until the onion and pepper have softened.
Add the black beans to the skillet, and cook for a few minutes until warm.
Remove from heat and add the lime juice.
Spread the refried beans on top of the baked tostada shells.
Spoon filling on top of the refried bean layer. Divide it evenly across the 6 shells.
Sprinkle the tostadas with cheese.
Garnish with fresh cilantro.
Tips for Assembling
- Use the back of a spoon to spread the refried beans. Using a knife may be too forceful and cause the shells to crack. This base layer also helps the veggie and bean mixture stick and stay on top of the shell.
- Don’t add too much of the veggie bean mixture. If you overload the shells, they may crack before you even get a chance to bite into the tostada.
- Add any “wet” ingredients last. If you choose to use some additional toppings, such as sour cream, salsa, pico de gallo, or guacamole, put them on last so that they don’t make the shells soggy.
- Hold them with both hands when you take a bite. This will give you more control and keep the shell intact.
Topping and Variation Ideas
- Other easy toppings for vegetarian tostadas: shredded cabbage or lettuce, cilantro lime slaw, fresh garden salsa, diced tomatoes, scallions, radishes sour cream, diced tomatoes, garlic avocado spread, or fresh corn salsa
- Make it spicier. Top with sliced jalapeños, hot sauce, or salsa verde.
- Use different veggies. Sub a batch of my fajita veggies instead of making the filling as written and add a can of black beans. Swap zucchini for bell pepper if that’s what you have, or use leftover roasted veggies.
- Make it vegan. Omit the cotija cheese.
What to Serve With Them
Tostadas stand alone as a complete meal, since they have a balance of protein, fat, and carbohydrates. If you want to serve a side with them, try rice, Mexican-inspired corn salad, Cabbage Carrot Salad, Chili Lime Jicama and Cucumber Salad, or Apple Jicama Slaw.
Make-Ahead and Storage Tips
Assembled tostadas do not keep well, since the toppings will make the shells soggy. Instead, you can make tostada components ahead of time to assemble quickly when you want to eat.
Store the filling in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet with a little oil or in the microwave in 30-second intervals on high until warm. Bake the tostada shells and assemble the vegetarian tostadas just before eating.
If you have leftover baked shells, store them in an airtight container or tightly sealed plastic bag at room temperature. They usually last for 2 to 3 days. Reheat them in the oven for 1 to 2 minutes at 400 degrees F/204 degrees C.
More Vegetarian Mexican-Inspired Recipes
📖 Recipe
Vegetarian Tostadas
Ingredients
- 6 6-inch corn tortillas - Trader Joe’s corn tortillas work very well for this recipe
- 1 tablespoon extra virgin olive oil - plus more for brushing tortillas
- 1 cup diced red onion - from ½ medium onion
- 1 medium red bell pepper - diced, about 1 cup
- 1 cup frozen corn
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 15 ounces black beans - drained and rinsed
- ½ lime - juiced
- 15 ounces refried beans - fat-free/vegetarian
- 1 avocado - sliced
- 1 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro - for garnish
- Lime wedges - for serving
Instructions
- Preheat the oven to 425 degrees F/218 degrees C.
- Place the corn tortillas on a large baking sheet. Brush each side with a very thin layer of olive oil.
- Bake for 8 to 10 minutes until lightly browned and crispy. Remove from oven and set aside. Cooking times may vary so check often to avoid burning.
- While the tortillas bake, warm olive oil in a large skillet over medium heat.
- Add the onion, bell pepper, corn, cumin, chili powder, garlic powder, and salt. Cook, stirring occasionally, for about 8 to 10 minutes until the veggies are tender.
- Stir the drained and rinsed black beans into the mixture. Cook for another few minutes until warm.
- Remove from heat and stir in the lime juice.
- If desired, warm the refried beans in a saucepan over medium-low heat or in the microwave in an appropriate bowl in 30-second intervals.
- Assemble the tostadas. Start by spreading a few tablespoons of refried beans on the crispy tortillas. Use the back of a spoon to prevent breaking the shells.
- Add large spoonfuls of the veggie and black bean mixture on top.
- Garnish with avocado, cotija cheese, and cilantro.
- Serve with lime wedges. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Make-ahead: Make the bean and veggie mixture 3 to 4 days in advance. Store in an airtight container in the refrigerator. Reheat in a skillet with a little oil or in the microwave until warmed. Bake the shells and assemble the tostadas just before serving.
- Leftovers: If you anticipate having leftovers, do not store assembled tostadas since the toppings will make the shells soggy. Instead, store the components in separate containers in the refrigerator for 2 to 3 days. The avocado will brown, but the other toppings should keep well. Leftover baked shells should be kept in an airtight container or tightly sealed plastic bag at room temperature for 2 to 3 days.
Comments
No Comments