Vegetarian Tostadas Recipe
A crispy shell is topped with spiced beans, pico de gallo, avocado, cheese, and more in this ten-minute, no-cook vegetarian tostadas recipe!
Servings: 5 servings
Calories: 425kcal
Cost: $10.00
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
Meal Prep Tips - Have everything prepped and stored separately in the fridge. When ready to eat, rewarm the beans and assemble the tostadas.
Tostada Shell Substitute - If using corn tortillas as tostada shells, bake or fry them before assembling. These instructions are helpful!
Nutrition
Serving: 2tostadas | Calories: 425kcal | Carbohydrates: 36.2g | Protein: 5.9g | Fat: 27.4g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 553.2mg | Potassium: 0mg | Fiber: 5.5g | Sugar: 2.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
