Vegan crunchy tortilla tostada

September 11, 2017
Photo by The Tortilla Channel
Author Notes

Tostadas are very versatile and adapt to what you like most. So we are making vegan crunchy tortilla tostada. —The Tortilla Channel

  • Serves 2
  • 2 flour tortillas
  • 340 grams small can of brown beans
  • 2 tablespoons vegetable oil
  • ½ onion
  • 1 cup water
  • 1 teaspoon paprika powde
  • 1 teaspoon cumin powder
  • 5 mushrooms
  • 1 cup smooth roasted tomato salsa
  • ½ cups guacamole
  • ½ avocado
  • 1 Iceberg lettuce for decorating
  • 20 brown beans for decorating
In This Recipe
  1. Make some guacamole
  2. Make some smooth roasted tomato salsa
  3. Heat a small pan with 2 tbsp of vegetable oil
  4. First add the onion and fry them until soft and transparent. This takes about 3 minutes
  5. Then add the brown beans, the paprika and then the cumin and stir through before adding the cup of water
  6. Let the beans get to the boil
  7. Stir and reduce the heat to medium to let the brown beans simmer for about 10-15 minutes
  8. Take the beans of the heat. Drain the brown beans preserving about 15-20 brown beans for decorating and transfer to a bowl
  9. Mash the brown beans
  10. Preheat the oven at 350℉/175℃
  11. Spray the tortillas with cooking spray or vegetable oil on both sides
  12. Bake in the oven for about 10 minutes (turn at about 5 minutes in the oven)
  13. Start plating the tostada and start with mashed brown beans
  14. Then the smooth roasted tomato salsa before adding a large portion of the guacamole
  15. Decorate with corn, lettuce and brown beans
  16. Ready to serve

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