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Woman holding a veggie tostada with cheese and avocado in her hand.
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Vegetarian Tostadas

This fun meal features a veggie and black bean mixture on top of refried beans and crispy baked tortillas. It's delicious, customizable, and easy to prep!
Course Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 tostadas
Calories 386kcal
Author Lizzie Streit, MS, RDN

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
US Customary - Metric

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.

Nutrition

Serving: 1tostada | Calories: 386kcal | Carbohydrates: 51g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 911mg | Potassium: 665mg | Fiber: 15g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 34mg | Calcium: 206mg | Iron: 4mg