Vegan Refried Bean Tostadas
These healthy refried bean tostadas are easy to make and can be on the table in under 30 minutes. Vegan & gluten-free!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main, Appetizer
- Cuisine: Mexican, Tex-Mex, Southwestern, Vegan
Ingredients
Scale
- 2 tbsp olive oil
- 1/2 large onion, diced
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1 can black beans, drained
- 1/4 cup water
Tostadas
- 4 Tostadas
- 1 tbsp olive oil
Topping Options
- Shredded lettuce greens (kale works wonderfully!)
- Salsa
- Vegan sour cream
- Vegan shredded cheese
- Diced avocado
- Diced cucumber
- Cilantro (fresh coriander)
- Pepitas
- Hot sauce
Instructions
Refried Beans
- Heat oil in large frying pan over medium-high heat. Add onions and garlic, and sauté until translucent, about 3 minutes.
- Stir in chili powder and cumin powder, and cook for 1 minute.
- Add the black beans and water, and cook until beans are tender, about 4 minutes. Use a large fork or potato masher to roughly mash the beans. Cook for another minute.
Tostadas
- Preheat oven to 400F. Brush the tostadas lightly with the oil and place on a cookie sheet. Bake for 5 minutes, then turn tostadas, and bake for 3-6 minutes longer until the tostadas are crisp and light brown.
- Divide and spread the refried bean mixture onto the 4 tostadas, add toppings, and serve with hot sauce, if desired.
Notes
Serves 4 starters/appetizers, 2 mains
Keywords: bean, easy, favorite, gluten-free, high-protein, mash, mexican, original, oven, soy-free, stove top, under 30 minutes, vegan
Find it online: https://vegangela.com/2013/07/21/refried-bean-tostadas/