Dairy-Free Crispy Corn Tostadas
Elevate your next meal with these vibrant and satisfying Dairy-Free Crispy Corn Tostadas! Perfectly golden and crunchy fried corn tortillas serve as the base for layers of creamy lime-scented avocado, smoky cumin-spiced black beans, and a refreshing homemade salsa bursting with flavors from ripe tomato, red onion, cilantro, and a hint of jalapeño for optional heat. This easy recipe is ready in just 35 minutes and completely dairy-free, making it a crowd-pleasing option for both vegan diets and tostada enthusiasts. Whether you're creating a festive appetizer or a wholesome dinner, these crispy tostadas deliver bold flavors and a delightful crunch in every bite. Serve them freshly assembled to enjoy their irresistible texture!
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 cup vegetable oil
- 1 can black beans
- 2 pieces avocado
- 1 piece lime
- 0.5 pieces red onion
- 1 medium tomato
- 0.5 cup cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 pieces garlic cloves
- 1 optional jalapeño
Instructions
Start by heating the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place a few corn tortillas in the oil, being careful not to overcrowd the pan.
Fry for 1-2 minutes on each side until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining tortillas and set them aside.
In a small saucepan, heat the black beans over low heat. Add the ground cumin, one minced garlic clove, half of the salt, and half of the black pepper. Stir occasionally until heated through, about 5 minutes. Remove from heat and set aside.
Peel and dice the avocado, then transfer to a small bowl. Squeeze half of the lime over the avocado and mash gently with a fork until smooth with some chunks remaining.
Finely dice the tomato, red onion, and jalapeño (if using), and chop the cilantro. In a small bowl, combine these ingredients with the remaining lime juice, salt, pepper, and one minced garlic clove to create a simple salsa.
To assemble the tostadas, spread a layer of mashed avocado over each fried tortilla.
Top each with a spoonful of black beans, followed by a generous scoop of the fresh salsa.
Garnish with additional cilantro if desired, and serve immediately while the tortillas are still crispy.
Nutrition Facts
Calories |
3613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.5 g | 344% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 140.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 24.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2625 mg | 56% | |
*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.
