These vegetarian tostadas are a colorful, delicious, nutrient-dense meal. I think they’re perfect for any time of year, and they are absolutely always a crowd-pleaser.
I made this dish on a hot summer day in New Orleans. There was something about eating this fresh, spicy meal in the New Orleans heat with what I am sure was some sort of tequila-heavy cocktail was incredible.
Table of Contents
The Building Blocks of Vegetarian Tostadas
Keep in mind that one of the best things about this recipe is its versatility. These are the components that *I* choose to use for my vegetarian tostadas, but as I’ll mention below there are PLENTY of substitutions that you can and should make. Get creative!
- your tostadas, of course
- refried pinto beans
- guacamole
- meatless crumbles AKA your vegetarian taco “meat”
- chipotle yogurt sauce
- pickled red onion
- sliced mango
- cotija cheese
- lime juice
- cilantro
- salsa/tomatoes
- hot sauce
Substitutions & Flavor Preferences
Not everyone likes cilantro. Not everyone wants the smokey flavor of chipotle in adobo sauce to overtake their taste buds when they get a bite of yogurt sauce.
Do I think these people are misguided? Maybe. But they should still be able to enjoy some tostadas just like the rest of us.
This recipe is particularly conducive to substitutions. Think of the tortillas as your vehicle, and you can get really creative with whatever you decide to put on top.
Other ideas for substitutions are using black beans instead of refried pinto beans. If you don’t feel like making pickled red onions, that’s perfectly fine! Give your red onion a small dice and call it a day.
A fun way to make these your own would be to take a look at what you already have in your fridge and pantry. Maybe it’s peak corn season and you want to toss some fresh grilled corn on top for an elote-esque tostada. That would taste great!
Whichever direction you decide to take these vegetarian tostadas in, I have a feeling that you’re gonna like them.
Vegetarian Tostadas
Ingredients
- 8 soft corn tortilla shells
- 1 can refried beans I prefer pinto
- 1 bag meatless crumbles I like Gardein brand
- olive oil
- 2 avocados
- 1 lime
- 1 cup full fat Greek yogurt
- 1/4 cup chipotle in adobo, chopped
- garlic powder, onion powder, chili powder, cumin
- salt and pepper
Toppings (Optional)
- 1 small red onion, sliced quick pickled, see recipe linked above
- 1 small mango, sliced
- 1 lime, sliced
- 1 head cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- extra hot sauce, for topping
- salsa or diced tomatoes
Instructions
- First, prepare your vegetables and fruit. Make sure that you chipotle in adobo sauce, red onion, mango, lime, and cilantro are chopped. Set aside.
- Next, prepare your guacamole. No rules here – mash up your avocado, add the juice of a lime, cilantro, and salt and pepper to taste.
- Prepare your chipotle yogurt sauce. In a small bowl, mix yogurt, chipotle in adobo, and a dash each of garlic powder and salt.
- Heat a large pan over medium high heat. Add a drizzle of olive oil and cook the meatless crumbles according to package directions. I like to add garlic powder, onion powder, chili powder, and cumin towards the end of cooking.
- Over medium low heat, warm up your refried beans in a small pot on the stove.
- Prepare your tortilla shells. I like to pan fry them in a small amount of oil until crispy on both sides. You can also spray them with oil and toast them in the oven.
- Time to build your tostadas! I like to start with the refried beans, then the guacamole, the meatless crumbles, and then the chipotle yogurt sauce. Top with sliced mango, cotija cheese, pickled red onions, tomatoes or salsa, cilantro, lime juice, and hot sauce, if desired.
- Enjoy! Keep extra ingredients separately in the fridge for leftovers.
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