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Easy Meatless Baked Tostadas Recipe

Easy Meatless Baked Tostadas

Crisp oven-baked corn tortillas are topped with creamy vegetarian refried beans, cheese, fresh vegetables, salsa, avocado, and sour cream. This colorful meatless meal makes 8 tostadas in about 25 to 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Baked Tostada Shells
  • 8 Small corn tortillas, about 6 inches each
  • 2 tablespoons Vegetable or avocado oil
  • 1/2 teaspoon Kosher salt
Toppings
  • 1 15-ounce can Vegetarian refried beans
  • 1/4 cup Water, as needed to loosen the beans
  • 1 cup Shredded Mexican-blend cheese or Monterey Jack
  • 2 cups Finely shredded romaine or iceberg lettuce
  • 1 Medium tomato, diced
  • 1/2 cup Prepared salsa
  • 1 Medium avocado, diced or sliced
  • 1/4 cup Sour cream or Mexican crema
  • 1 Lime, cut into wedges
Optional Garnishes
  • As desired Sliced jalapeno, chopped cilantro, pickled onions, or hot sauce

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a large baking sheet with parchment paper if desired.
  2. Brush both sides of the eight corn tortillas lightly with the oil and sprinkle them with kosher salt. Arrange the tortillas in a single layer on the baking sheet.
  3. Bake for 8 to 12 minutes, turning once halfway through, until the tortillas are crisp and lightly browned. Very thin tortillas may finish sooner, so begin checking them early.
  4. While the tortillas bake, warm the vegetarian refried beans in a saucepan over medium-low heat. Stir in up to 1/4 cup water, a little at a time, until the beans are smooth and easy to spread.
  5. Spread about 2 to 3 tablespoons of the warm beans over each crisp tortilla, leaving a small border around the edge.
  6. Top the beans with shredded cheese, lettuce, diced tomato, salsa, avocado, and sour cream or Mexican crema.
  7. Serve the tostadas immediately with lime wedges and any optional jalapeno, cilantro, pickled onion, or hot sauce.

Notes

Bake the shells until fully crisp because beans and salsa soften them quickly. Drain wet salsa and diced tomatoes moderately, and assemble just before serving. Check the refried-bean label because some canned varieties contain lard.