Dairy-Free Classic Mexican Tostada

Craving bold flavors and crispy textures in a dairy-free option? This Dairy-Free Classic Mexican Tostada recipe is a vibrant, plant-based twist on a beloved Mexican staple. Start with perfectly crisped baked corn tortillas and layer them with creamy, cumin-spiced mashed black beans, fresh shredded lettuce, juicy cherry tomatoes, and tangy pickled jalapeños. A homemade avocado-lime spread adds a silky finish, while radishes, red onion, and cilantro bring bright, fresh notes. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or a crowd-pleasing appetizer. Gluten-free and packed with wholesome ingredients, these tostadas are as nutritious as they are delicious. Serve immediately for a crunchy, flavor-packed experience!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Corn tortillas
• 1 cup Vegetable oil
• 15 ounces Canned black beans
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Sea salt
• 2 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 0.5 cup Red onion
• 0.5 cup Cilantro
• 2 pieces Avocado
• 3 tablespoons Fresh lime juice
• 0.5 teaspoon Black pepper
• 0.5 cup Pickled jalapeños
• 4 pieces Radishes

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Brush corn tortillas lightly with vegetable oil on both sides and place them on the baking sheet. Bake in the oven for 8-10 minutes or until they are crisp and golden brown. Flip them halfway through for even crispiness.

Step 3

While the tortillas are baking, finely chop the garlic cloves.

Step 4

In a medium saucepan, heat a tablespoon of vegetable oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.

Step 5

Stir in the canned black beans along with their liquid, cumin, and half a teaspoon of sea salt. Let the beans simmer for about 5 minutes, then use a fork or potato masher to mash them slightly.

Step 6

Prepare the fresh toppings while the beans are simmering: shred the romaine lettuce, halve the cherry tomatoes, thinly slice the red onion, roughly chop the cilantro, and thinly slice the radishes.

Step 7

In a mixing bowl, mash the avocados until smooth. Add the lime juice, remaining sea salt, and black pepper. Mix until well combined to make an avocado lime spread.

Step 8

To assemble the tostadas, spread a layer of the black bean mixture onto each crisp tortilla.

Step 9

Top each tostada with a portion of shredded lettuce, followed by cherry tomatoes, red onion slices, chopped cilantro, and radishes.

Step 10

Drizzle the avocado lime spread generously over the assembled tostadas. Finish with pickled jalapeños for extra flavor.

Step 11

Serve immediately to enjoy the tostadas at their crispiest.

Nutrition Facts

Serving size	(1875.7g)

Amount per serving	% Daily Value*
Calories	3850.1

Total Fat 267.8g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 140.7g
Cholesterol 0mg	0%
Sodium 5778.2mg	0%
Total Carbohydrate 332.0g	0%
Dietary Fiber 96.3g	0%
Total Sugars 20.2g
Protein 72.4g	0%

Vitamin D 0IU	0%
Calcium 603.9mg	0%
Iron 22.5mg	0%
Potassium 4952.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 7.2%

Carbs: 33.0%