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Crunchy Bean Tostadas

Rachele (Pebbles and Toast)
Tasty hand-held crispy corn tortillas topped with homemade refried beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican, Vegan
Servings 4

Equipment

  • oven

Ingredients
  

  • 8 corn tortillas
  • Instant Pot Refried Beans
  • Tofu Sour cream recipe below
  • Avocado or guacamole
  • Tomatoes
  • Salsa
  • Baby Spinach
  • Red onion
  • Cilantro

Instructions
 

  • Preheat the oven to 350° F.
  • Place corn tortillas on a baking sheet.
  • Bake for 20 minutes, flipping each tortilla over after 10 minutes.
  • Remove from oven and set aside to cool.
  • Chop up or dice tomatoes, avocado, baby spinach, onion, and cilantro.
  • Layer the refried beans and toppings on each corn tortilla.
  • Serve immediately.

Notes

For Easy Vegan Sour Cream, combine 12 oz silken firm tofu, 1 Tbsp vinegar, 2 Tbsp fresh lemon juice, and 1/2 tsp garlic powder, and a pinch of onion powder. Blend with immersion blender or blender until smooth and creamy. Keep refrigerated until ready to use.
Keyword gluten-free, non-dairy, plant-based, refried beans, salsa, taco, taco filling, tomato, tostada, vegan