Dairy-Free Classic Mexican Tostada
Elevate your taco night with these Dairy-Free Classic Mexican Tostadas, a vibrant and satisfying dish that's perfect for plant-based eaters and lovers of bold flavors. This recipe features crisp oven-baked corn tortillas layered with creamy black beans infused with garlic and cumin, complemented by a zesty avocado lime spread. Fresh toppings like shredded romaine lettuce, cherry tomatoes, red onions, radishes, and cilantro provide a refreshing crunch, while pickled jalapeños add a tangy kick. Completely dairy-free and ready in just 35 minutes, these tostadas are a quick, healthy, and customizable option for a Mexican-inspired meal. Perfectly balanced, bursting with color, and easy to prepare, they’re the ideal centerpiece for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 1 cup Vegetable oil
- 15 ounces Canned black beans
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Sea salt
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 0.5 cup Cilantro
- 2 pieces Avocado
- 3 tablespoons Fresh lime juice
- 0.5 teaspoon Black pepper
- 0.5 cup Pickled jalapeños
- 4 pieces Radishes
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush corn tortillas lightly with vegetable oil on both sides and place them on the baking sheet. Bake in the oven for 8-10 minutes or until they are crisp and golden brown. Flip them halfway through for even crispiness.
While the tortillas are baking, finely chop the garlic cloves.
In a medium saucepan, heat a tablespoon of vegetable oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.
Stir in the canned black beans along with their liquid, cumin, and half a teaspoon of sea salt. Let the beans simmer for about 5 minutes, then use a fork or potato masher to mash them slightly.
Prepare the fresh toppings while the beans are simmering: shred the romaine lettuce, halve the cherry tomatoes, thinly slice the red onion, roughly chop the cilantro, and thinly slice the radishes.
In a mixing bowl, mash the avocados until smooth. Add the lime juice, remaining sea salt, and black pepper. Mix until well combined to make an avocado lime spread.
To assemble the tostadas, spread a layer of the black bean mixture onto each crisp tortilla.
Top each tostada with a portion of shredded lettuce, followed by cherry tomatoes, red onion slices, chopped cilantro, and radishes.
Drizzle the avocado lime spread generously over the assembled tostadas. Finish with pickled jalapeños for extra flavor.
Serve immediately to enjoy the tostadas at their crispiest.
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 135.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4875 mg | 212% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 85.2 g | 304% | |
| Total Sugars | 19.0 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5071 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
