Vegetarian Tostadas
This easy Vegetarian Tostada Recipe starts with a crisp corn tortilla. Then, we add all the best toppings. Ready in ten minutes, it’s a crisp, filling meal so good even meat eaters ask for seconds!
Looking for more vegetarian meals? Try our one-pot Moroccan chickpea stew and savory vegetarian crepes, too.
It’s no secret that we’re big meat eaters around here. However, every once in a while, we switch things up with a hearty vegetarian option, like this vegetarian tostada recipe! They’re crisp. They’re creamy. They’re savory, and perfectly spiced. Basically, they’re pure perfection in every bite.
Even better, they come together in minutes with zero cooking required, and we can easily find all the ingredients at our local grocery store! Readers love it, too, saying:
“Great recipe thank you for sharing! I followed the instructions as stated and it turned out great for me. I definitely recommend!” – Bon
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Tostada Shells – If you can’t find tostada shells, corn tortillas also work. Just bake or fry them before assembling in order to achieve the crisp texture we want.
- Refried Beans – We use plain beans. Make sure to double-check the ingredient list as many are made with lard, which is not vegetarian-friendly!
- Spices – Chili powder and ground cumin infuse the beans with a warm, savory taste.
- Toppings – We go with pico de gallo, sliced avocado, queso fresco or cotija cheese, black olives, and lime juice. However, guacamole, pickled red onions, chopped tomatoes, lettuce, hot sauce, cilantro, and sour cream make great additions, too!
How to Make a Quick Vegetarian Tostada Recipe
- Prep the beans. Heat the beans in the microwave, and stir in the seasonings, making sure they’re distributed evenly.
2. Layer. Spoon an even layer of beans on each tostada shell. Then, add all your favorite toppings, and finish with a generous squeeze of lime.
3. Enjoy!
Common Questions
We don’t recommend storing assembled tostadas, as they’re likely to become soggy. However, you can store all the components in separate airtight containers. Then, just warm the beans, layer, and serve as usual.
This recipe makes for a complete meal on its own or with easy Mexican rice. However, it’s also great as an appetizer with main courses like our blackened cod, beef enchiladas, and walking tacos.
More Tex-Mex Recipes
Vegetarian Tostadas Recipe
Equipment
- 1 knife
Ingredients
- 10 tostada shells or corn tortillas (see notes)
- 15 ounce can refried beans
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 10 ounce container pico de gallo
- 2 avocados, sliced thinly
- 4 ounce container queso fresco or cotija cheese
- 4 ounce can sliced black olives
- 1 lime
Instructions
- In a medium-sized mixing bowl, add the refried beans. Microwave for 1-2 minutes or until warm. Stir in the chili powder and ground cumin.15 ounce can refried beans, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin
- Assemble the tostadas: Spread a thin layer of refried beans over the tostada shell. Top with a spoonful of of pico de gallo, a few slices of avocado, then queso fresco or cotija cheese, black olives and a squeeze of lime juice on top.10 tostada shells, 10 ounce container pico de gallo, 2 avocados, sliced thinly, 4 ounce container queso fresco or cotija cheese, 4 ounce can sliced black olives, 1 lime
- Serve immediately. Store ingredients separately in the fridge for up to 3 days.
Notes
Nutrition
Did you enjoy this Vegetarian Tostadas Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
These easy tostadas are such a great dinner option when we are rushed! They come together in a matter of minutes. I either have all the ingredients prepped and ready to go when we get home or grab everything from the store already sliced and diced on the way home. Easy peasy and so yummy!
Great recipe thank you for sharing! I followed the instructions as stated and it turned out great for me. I definitely recommend!
How wonderful! Thank you for trying them, Bon. We really like them too. Happy eating! 🙂
I’ve got a few corn tortilla left over and was wondering what to do with them.Tostadas its going to be 🙂 Love the toppings and what a light and refreshing meal.
Lucky ducky!! Enjoy this recipe, Mayuri! Thanks for stopping by. 🙂
I love tostadas! Might have to have Tostada Tuesday for dinner this week! Thanks for sharing at the #HomeMattersParty !
Me too, Melissa! I think you are on to something with Tostada Tuesdays…it’s going to catch on!Thanks for swinging by girl!
I’m always looking for new veggie meals to try, Sammi and this looks so good! Thank you for sharing, and for being a part of Hearth and Soul. Pinning and tweeting. Hope you are having a lovely Sunday.
Hi April! Yes, I love to have vegetarian meals a couple times a week and these are definitely my favorite lately. The topping possibilities are endless, which I love! Blessings to you. 🙂
Thanks Sammi and I shall.
That looks crazy good!
Thanks Jaxx! Can I just say…your name is so cool!! I hope you are able to enjoy this recipe soon. 🙂
Love, love, love tacos in every form. This looks like a great tostado-building guide…
Thanks Christina! There is no shortage of toppings on these and more are welcome. 😉 Happy eating!
Tostadas are one of my favorites! With all those delicious toppings no one will miss the meat. Delicious!
Hey Alison! Meat? What meat? 😉 You’re right, no one will miss it with this delicious recipe.
Those look really good!! Who needs meat? Thanks for sharing on the What’s for Dinner link up!
Exactly! These are so filling you won’t even miss the chicken or steak. 😉 Thanks for stopping by, Helen!