Vegan Tostadas with Spiced Black Beans & Avocado Crema
Tostadas loaded with cumin-and-chili spiced black beans, crisp vegetables, and a smooth avocado crema make a fast, flavorful meal. The avocado crema is blended with lime and garlic for brightness. Lunch or dinner is on the table in around 30 minutes.
Equipment
- Baking sheet
- Mixing bowls
- Large skillet
- Blender or food processor
- Spatula
Ingredients
For the Tostada Base:
- 4 pieces corn tortillas use 100% organic corn for best flavor and crunch
- 2 tablespoons neutral oil (e.g., sunflower or avocado oil) for brushing or frying
For the Spiced Black Beans:
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced organic preferred for a sweeter base
- 2 cloves garlic, minced freshly minced for best flavor
- 1 teaspoon ground cumin toasted lightly before use intensifies flavor
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder adjust to taste depending on desired heat
- 1 can black beans, drained and rinsed 15 oz, BPA-free can; or use 1.5 cups home-cooked beans
- ¼ cup vegetable broth or water low-sodium preferred
For the Avocado Crema:
- 1 medium ripe avocado hass variety for creaminess
- 2 tablespoons lime juice freshly squeezed for brightness
- ¼ cup unsweetened plant-based yogurt coconut or cashew for creamier texture
- ¼ teaspoon sea salt or to taste
- 1 tablespoon fresh cilantro (optional) chopped
For the Toppings:
- ½ cup shredded red cabbage finely sliced for crunch
- ¼ cup diced tomatoes or cherry tomatoes, halved heirloom tomatoes for color
- ½ cup shredded lettuce or romaine washed and dried
- ¼ cup sliced radishes for sharpness and color
- 1 tablespoon chopped fresh cilantro
- 1 medium lime, cut into wedges for serving
Instructions
- Prepare the Tostadas: Preheat the oven to 400°F (200°C). Brush both sides of the corn tortillas lightly with oil. Place on a baking sheet and bake for 8–10 minutes, flipping halfway, until golden and crisp. Alternatively, you can fry them in a skillet for 1–2 minutes per side until golden and drain on paper towels.
- Make the Spiced Black Beans: In a skillet over medium heat, warm the olive oil. Add diced onion and sauté for 4–5 minutes until softened and translucent. Stir in garlic, cumin, smoked paprika, and chipotle powder. Cook for another 30 seconds until fragrant. Add the black beans and broth. Simmer for 5 minutes, then mash about half the beans with the back of a spatula for a creamier texture.
- Blend the Avocado Crema: In a blender or food processor, combine avocado, lime juice, plant-based yogurt, salt, and optional cilantro. Blend until smooth and creamy. Adjust seasoning to taste. Add 1–2 tablespoons of water if needed for consistency.
- Assemble the Tostadas: Spread a layer of the spiced black beans on each crispy tostada base. Top with shredded lettuce, red cabbage, tomatoes, and radishes. Drizzle with avocado crema.
- Garnish and Serve: Sprinkle with chopped fresh cilantro and serve with lime wedges. Enjoy immediately while the tostadas remain crisp.
Notes
- You can make the black beans and avocado crema a day ahead for faster assembly.
- To add variety, consider grilled corn or pickled onions as toppings.
- For a soy-free yogurt alternative, use a blend of soaked cashews and water pureed smooth.
Nutrition
Calories: 295kcalCarbohydrates: 28gProtein: 8gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 163mgPotassium: 624mgFiber: 11gSugar: 3gVitamin A: 984IUVitamin C: 25mgCalcium: 71mgIron: 2mg
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