Vegan Black Bean Tostadas
Crispy corn tortillas topped with spicy black beans, sweetcorn, avocado, bruschetta, and your favorite vegan nacho cheese sauce for an easy and flavorful meal.
Equipment
- 1 Baking Sheet
- 1 Skillet
- 1 blender
Ingredients
For the Tostadas
- 8 small corn tortillas
- 2 tablespoons vegetable oil 30 ml
- 1 Pinch of salt
For the Spicy Black Beans
- 1 can black beans 14 oz / 400 g, drained and rinsed
- 1 tablespoon extra virgin olive oil 15 ml
- ½ teaspoon ground cumin 2 g
- ½ teaspoon chili powder 2 g
- ¼ teaspoon garlic powder 1 g
- Salt and black pepper to taste
For the Toppings
- 1¼ cups sweetcorn 160 g
- 1 avocado diced
- ½ cup diced tomatoes 120g, alternatively pico de gallo or tomato salsa
- lime wedges for serving
- vegan nacho cheese sauce for serving
- fresh cilantro optional
Instructions
- Preheat the oven to 400°F (200°C). Brush the corn tortillas with oil, sprinkle with salt, and bake for 8–10 minutes or until golden and crispy.
- Heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3–5 minutes until heated through.
- Arrange the crispy tostadas on serving plates and top with the warm black beans, sweetcorn, avocado, and bruschetta mixture.
- Drizzle with vegan nacho cheese sauce and place under the broiler for 2–3 minutes until heated through.
- Serve with lime wedges and fresh cilantro, if desired.
Notes
- For the best texture, assemble the tostadas just before serving.
- Store the toppings separately if preparing ahead.
- Serve with homemade Vegan Nacho Cheese Sauce for an extra creamy finish.