Crispy Veggie Tostadas
Crispy, flavorful, and packed with fresh veggies, these Crispy Veggie Tostadas are a perfect meal for a light dinner, lunch, or even a fun appetizer. They combine crunchy corn tortillas with a layer of creamy refried beans, fresh vegetables, and zesty toppings, making them both nutritious and delicious. Plus, they’re vegetarian and can easily be made vegan or gluten-free!
Ingredients
(Serves 4, Makes 8 Tostadas)
For the Tostadas:
8 small corn tortillas
2 tablespoons olive oil (or cooking spray)
½ teaspoon salt
For the Refried Beans:
1 (15-ounce) can black beans or pinto beans, drained and rinsed
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ cup water (or vegetable broth)
For the Toppings:
1 cup cherry tomatoes, diced
1 cup lettuce or cabbage, shredded
1 small avocado, diced
½ cup corn kernels (fresh, canned, or frozen)
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
½ teaspoon chili powder (optional)
¼ cup crumbled queso fresco or feta (omit for vegan)
½ cup sour cream or Greek yogurt (use vegan sour cream if needed)
1 lime, cut into wedges
Instructions
Step 1: Make the Crispy Tostadas
1. Preheat oven to 375°F (190°C).
2. Brush both sides of each corn tortilla with olive oil and place them on a baking sheet. Sprinkle lightly with salt.
3. Bake for 10-12 minutes, flipping halfway, until golden brown and crispy. (Alternatively, fry them in a pan with a little oil for extra crispiness!)
4. Remove and let them cool on a wire rack to stay crispy.
Step 2: Prepare the Refried Beans
1. Heat 1 tablespoon olive oil in a small saucepan over medium heat.
2. Add garlic, cumin, smoked paprika, and salt, and saute for 30 seconds until fragrant.
3. Stir in the beans and water (or broth), then mash with a fork or potato masher until mostly smooth. Cook for 3-5 minutes until thickened.
4. Remove from heat and set aside.
Step 3: Assemble the Tostadas
1. Spread a layer of warm refried beans over each crispy tortilla.
2. Top with shredded lettuce, tomatoes, avocado, corn, red onion, and cilantro.
3. Sprinkle with chili powder (if using) and crumbled queso fresco.
4. Drizzle with sour cream or Greek yogurt, and serve with lime wedges on the side.
Nutritional Information
(Per Tostada, Approximate)
Calories: 200
Protein: 6g
Carbohydrates: 28g
Fiber: 6g
Sugar: 3g
Fat: 7g
Saturated Fat: 1.5g
Sodium: 320mg
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 10% DV
Notes & Tips
Make It Vegan: Use vegan cheese or omit cheese and sour cream.
Make It Gluten-Free: Use 100% corn tortillas (most are naturally gluten-free).
Add More Protein: Top with grilled tofu, tempeh, or a fried egg.
Make It Spicy: Add jalapeno slices, hot sauce, or a sprinkle of cayenne pepper.
Storage & Reheating:
Store tostada shells separately from toppings to keep them crispy.
Reheat in the oven at 350°F (175°C) for 5 minutes if needed.
Alternative Toppings:
Roasted sweet potatoes for extra heartiness.
Pickled red onions for tangy contrast.
A drizzle of chipotle mayo or salsa verde for more flavor.
Time Breakdown
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Question Answers
Q: Can I use store-bought tostada shells?
A: Yes! Just warm them in the oven for a few minutes to make them extra crispy.
Q: What’s the best way to keep tostadas from getting soggy?
A: Spread the refried beans first—this acts as a barrier between the tortilla and any watery toppings.
Q: Can I make this ahead of time?
A: Yes! Prep all the ingredients separately and assemble just before serving.
Q: Can I add meat to this recipe?
A: Absolutely! Try shredded chicken, ground turkey, or beef for extra protein.
Q: What should I serve with these tostadas?
A: They pair well with Mexican rice, black bean soup, or a fresh mango salsa.
These Crispy Veggie Tostadas are crunchy, flavorful, and packed with fresh ingredients. They’re quick to make, customizable, and perfect for a healthy yet satisfying meal. Enjoy!