Plant-Based Tostadas

By the Gracious Vegan

Tostadas don’t get the respect they deserve. Almost everyone loves tostadas, They’re so versatile, too. And you can make the components in advance, with a quick warm-up at the end—perfect for a meal prep approach. They’re perfect for dinner, parties, appetizers, and snacks. Most of the components keep for at least a week in the fridge, so leftovers for lunch are a natural.

I’ve provided a recipe for oil-free crisp tortilla shells and a list of plant-based, oil-free toppings, including beans, crumbles, sauces, and garnishes. Use your imagination and customize your approach depending on what you feel like and what you have on hand.

I love using 4-inch corn tortillas for tostadas. They’re easier to handle for tostadas than the 6-inch tortillas. You could also cut the 6-inch tortillas into 4 quarters and make nachos.

Make the tostada shells. Preheat the oven to 375°F.

Spread out the tortillas in a single layer on one or more baking sheets. If desired, brush the top side of each tortilla with aquafaba and sprinkle salt, cumin, and/or chili powder on. Bake the tortillas, rotating the pans from top to bottom halfway through, until the tortillas are golden and crisp, 14 to 18 minutes. Be careful, because they can go from just right to too dark very quickly.

  • 4- or 6-inch corn tortillas

  • Aquafaba (optional)

  • Salt, cumin, chili powder (optional)

The tortillas will stay crisp for several days. I store them at room temperature in an airtight bag.

Choose from various toppings to create healthy plant-based tostadas

Beans

Crumbles

Sauces

Vegetable toppings

  • Avocado slices or chunks

  • Red onion, white onion, or Pickled Red Onions

  • Pickled jalapeño slices

  • Sliced radishes

  • Shredded lettuce

EntreeLinda TylerAnti-InflammatoryComment