Vegetarian Tostadas
These vegetarian tostadas are so easily customizable. Throw them together for a simple and delicious plant-based meal with whatever you've got on hand!
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.