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Vegan Black Bean Tostadas

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These Vegan Black Bean Tostadas are a perfect combination of crunchy tostada shells, seasoned black beans, and fresh toppings, making for a healthy, satisfying meal. Packed with fiber, protein, and healthy fats, this plant-based recipe is ideal for vegans and anyone looking to enjoy a flavorful, quick dinner or meal for a crowd. Customize with your favorite toppings like salsa, avocado, and cilantro for a delicious, nutrient-packed dish that will please everyone.

Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 tostada shells (store-bought or homemade)
  • 1 avocado, sliced
  • 1/2 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • Optional toppings: salsa, hot sauce, vegan sour cream

Instructions

  • Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
  • Add the black beans, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine, and cook for another 3-4 minutes.
  • While the beans cook, prepare your toppings: slice the avocado, chop cilantro, and dice tomatoes.
  • Warm the tostada shells in the oven or in a skillet for 1-2 minutes on each side.
  • Once the beans are ready, assemble the tostadas by spreading a generous layer of seasoned black beans on each shell.
  • Top with shredded lettuce, diced tomatoes, avocado slices, cilantro, and a drizzle of lime juice.
  • Optionally, add salsa, hot sauce, or vegan sour cream. Serve immediately and enjoy!

Notes

  • Spicy Option: Add sliced jalapeños or spicy salsa for an extra kick.
  • Vegan Cheese: For a cheesy twist, sprinkle dairy-free cheese on top before adding the toppings.
  • Grains: Add cooked quinoa or rice to the black beans for a heartier meal.
  • Storage: Store leftovers in airtight containers in the fridge for up to 3-4 days. Reheat beans and crisp the tostada shells before serving.
  • Freezing: You can freeze cooked black beans for up to 3 months.

Find it online: https://thefamilycooking.com/vegan-black-bean-tostadas/