Vegan Crispy Corn Tostadas
Elevate your weeknight dinners with these vibrant Vegan Crispy Corn Tostadas—a simple yet flavor-packed recipe ready in just 25 minutes! Featuring oven-baked corn tortillas for a satisfyingly crispy base, these plant-based tostadas are topped with velvety mashed black beans seasoned with garlic and cumin. A zesty avocado and cherry tomato salad, brightened with lime juice and fresh cilantro, adds a refreshing burst of color and flavor. Perfectly customizable, these tostadas can be spiced up with a touch of green chili for those who love heat. Enjoy this quick, nutritious, and gluten-free meal, ideal for busy families or casual entertaining. Whether you're new to vegan cooking or a seasoned plant-based eater, this recipe is sure to impress!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 tablespoons Olive oil
- 1 15-ounce can Canned black beans
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro
- 1 large Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small Green chili (optional)
Instructions
Preheat your oven to 400°F (200°C). Arrange the corn tortillas on a baking sheet.
Brush both sides of each tortilla lightly with olive oil.
Bake in the preheated oven for about 5 minutes, then flip and bake for another 5 minutes, or until crispy and golden brown.
While the tortillas are baking, drain and rinse the black beans in a sieve under cold running water.
In a medium saucepan over medium heat, combine the rinsed black beans, garlic powder, and ground cumin. Stir occasionally and heat until warmed through, about 5 minutes.
Remove the beans from heat and mash them lightly with a fork or potato masher until they reach your desired consistency.
Dice the avocado, cherry tomatoes, and red onion. Finely chop the fresh cilantro.
In a small bowl, combine the diced avocado, cherry tomatoes, red onion, and cilantro. Juice the lime and add it to the mix to prevent browning.
Season the avocado salad with salt and black pepper. If you prefer some heat, finely chop the green chili and add it to the mix.
Once the tortillas are ready, remove them from the oven and let them cool slightly.
To assemble, spread a layer of the mashed black beans onto each crispy corn tortilla.
Top with a generous spoonful of the avocado and tomato salad mixture.
Serve immediately while the tostadas are crisp, and enjoy!
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 14.9 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4215 mg | 90% | |
*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.
