Vegan Crispy Corn Tostadas

Take your taste buds on a vibrant journey with these irresistible Vegan Crispy Corn Tostadas! This quick and easy recipe is a celebration of bold, fresh flavors and crunchy textures. Perfectly crisped corn tortillas, lightly brushed with olive oil and baked to golden perfection, serve as the ideal base for creamy mashed black beans seasoned with garlic and cumin. The spotlight, however, shines on the zesty avocado and cherry tomato topping, infused with fresh cilantro, tangy lime, and an optional hint of heat from green chili. These tostadas are not only incredibly delicious but also wholesome and entirely plant-based, making them a guilt-free choice for weeknight dinners or casual gatherings. Ready in just 25 minutes, this customizable dish is a must-try for anyone craving bold Mexican-inspired flavors that are both satisfying and nutritious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 pieces Corn tortillas
• 2 tablespoons Olive oil
• 1 15-ounce can Canned black beans
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 large Avocado
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 0.5 cup Fresh cilantro
• 1 large Lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 small Green chili (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Arrange the corn tortillas on a baking sheet.

Step 2

Brush both sides of each tortilla lightly with olive oil.

Step 3

Bake in the preheated oven for about 5 minutes, then flip and bake for another 5 minutes, or until crispy and golden brown.

Step 4

While the tortillas are baking, drain and rinse the black beans in a sieve under cold running water.

Step 5

In a medium saucepan over medium heat, combine the rinsed black beans, garlic powder, and ground cumin. Stir occasionally and heat until warmed through, about 5 minutes.

Step 6

Remove the beans from heat and mash them lightly with a fork or potato masher until they reach your desired consistency.

Step 7

Dice the avocado, cherry tomatoes, and red onion. Finely chop the fresh cilantro.

Step 8

In a small bowl, combine the diced avocado, cherry tomatoes, red onion, and cilantro. Juice the lime and add it to the mix to prevent browning.

Step 9

Season the avocado salad with salt and black pepper. If you prefer some heat, finely chop the green chili and add it to the mix.

Step 10

Once the tortillas are ready, remove them from the oven and let them cool slightly.

Step 11

To assemble, spread a layer of the mashed black beans onto each crispy corn tortilla.

Step 12

Top with a generous spoonful of the avocado and tomato salad mixture.

Step 13

Serve immediately while the tostadas are crisp, and enjoy!

Nutrition Facts

Serving size	(1374.0g)

Amount per serving	% Daily Value*
Calories	2116.8

Total Fat 71.6g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 2778.2mg	0%
Total Carbohydrate 318.6g	0%
Dietary Fiber 88.3g	0%
Total Sugars 14.9g
Protein 68.8g	0%

Vitamin D 0IU	0%
Calcium 546.6mg	0%
Iron 21.2mg	0%
Potassium 4214.7mg	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: 29.4%

Protein: 12.5%

Carbs: 58.1%