Tostadas

Tostadas are crisp fried corn tortillas with various toppings. Kind of like a large tortilla “chip”. They are the perfect dish for an appetizer or main dish and are super versatile in terms of variations.

I made two vegan and gluten-free versions here, and offer suggestions for other toppings and combos.

You can buy tostadas (flat or in a bowl shape) already made crisp. Or you can bake your own corn tortillas in the oven for a lighter baked versus fried version.

Tostadas make a great appetizer or entrée. If you want to make it fun and interactive host a tostada party (Mexican fiesta time!) and put out a spread of various beans, salsas, and other toppings for guests to make their own.

And if you don’t do corn, you can make your own allergy-friendly tostadas using Siete tortillas. Siete makes tortillas from cassava, almond and cashew flour (and more). Just bake at 350° until crisp, avocado oil optional. Or toast over an open gas flame for a few seconds per side.

TIP: make your own healthy tostadas by baking or “toasting” tortillas

Lime, jalapeño & cilantro are used in these two salsas

For the first tostada recipe I use cumin-lime seasoned black beans, charred fresh corn, a spicy avocado salsa, and almond “cotija”. Cotija is a traditional Mexican cheese, but I use this Kite Hill vegan almond milk ricotta in place (which is a great sub for dairy).

For the second tostada recipe I use taco-spiced pinto beans, cucumber salsa fresca (aka pico de gallo with cucumber), pumpkin seeds, then top with almond “cotija”.

I am sharing the whole enchilada of recipes here (pun intended!), and in the recipe field you can find the basic recipe for building your own tostada.

Cumin-Lime Black Bean Tostadas

Ingredients:

2 tostadas

1/2 cup canned black beans, rinsed and drained

1/2 tsp ground cumin

1 ear fresh corn, shucked 

1 lime, juiced

1/4 cup avocado salsa (see below)

2 tbsp crumbled almond “cotija” (Kite Hill vegan almond milk ricotta)

Instructions: roast corn whole with 1/2 teaspoon avocado oil, s & p, 350° for about 30 minutes (then remove from cob); divide all toppings among two tostadas and serve right away.

Spicy Avocado Salsa (great for any Mexican dish!)

Avocado Salsa 

1 ripe but firm avocado, diced or chopped small

1/4 cup minced red onion

1/4 cup minced jalapeño 

1/4 cup minced cilantro

Instructions: In a small bowl combine all ingredients, season to taste with salt (makes 1 cup)

Tostadas so nice I made them twice

Taco-Spiced Pinto Bean Tostadas

2 tostadas

1/2 cup canned pinto beans, rinsed and drained

1/2 tsp Mexican or taco seasoning (such as this one)

1 lime, juiced

1/4 cup cucumber salsa fresca (see below)

2 tbsp toasted pumpkin seeds

2 tbsp crumbled almond “cotija” (Kite Hill vegan almond milk ricotta)

Instructions: divide all toppings among two tostadas and serve right away

Cucumber Salsa Fresca, great for tacos, too!

Cucumber Salsa Freca  (aka Pico de Gallo)

1/2 cup diced tomato (seeds removed preferred)

1/2 cup diced seedless cucumber (peeled first) 

1/4 cup minced white onion

1/4 cup minced cilantro

2 tbsp minced jalapeño

1 lime, juiced

Instructions: In a small bowl combine all ingredients, season to taste with salt (makes 1 cup)

Looking for more ideas to build your own epic tostada? The toppings are endless! Whether it’s for your own enjoyment or if you’re hosting a Mexican fiesta, try any of these:

Want to keep the Mexican fiesta going? Check these recipes out…

Spicy Breakfast Tacos

Green Burrito Bowl

Print Recipe

Tostadas

Recipe for tostadas two ways with beans, spicy avocado salsa or cucumber pico de gallo and almond “cotija”.

Course

Appetizer, Dinner, Lunch, Main Dish

Cuisine

Mexican

Keyword

dairy free, gluten free, healthy, kosher, low sugar, salsas and sauces, vegan, vegetables, vegetarian

Servings

servings

Ingredients

• 1/2 cup seasoned beans of choice see blog post for recipes
• 1/4 cup salsa of choice see blog post for recipes
• 2 tbsp almond “cotija"
• add other toppings of choice

Course Appetizer, Dinner, Lunch, Main Dish Cuisine Mexican Keyword dairy free, gluten free, healthy, kosher, low sugar, salsas and sauces, vegan, vegetables, vegetarian Servings servings Ingredients 1/2 cup seasoned beans of choice see blog post for recipes 1/4 cup salsa of choice see blog post for recipes 2 tbsp almond “cotija" add other toppings of choice

Instructions

1. add seasoned beans of choice to tostadas
2. top tostadas with salsa of choice and almond cotija (and any other topping suggestions above), serve right away

Recipe Notes

See blog post for detailed tostada recipes, salsas & “build your own” ideas

Original recipe created by Jerran Boyer
www.healthnutchefs.com