Black bean tostada

Name: Black bean tostadas
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ cup canola oil; 4 (6-inch) corn tortillas; 1 (15-ounce) can black beans, rinsed and drained; ½ cup Just Chipotle Ranch, plus more for drizzling; 2 cups red or green cabbage, finely shredded or diced; 1 heaping cup tomato, diced small; ½ cup red or white onion, diced small; ¼ cup chopped fresh cilantro; 2 teaspoons lime juice; Salt; 1 avocado, diced; ¼ cup thinly sliced green onion, green and white parts

tostada

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Difficulty

Intermediate

Cooktime

40 min

Crispy tortillas piled high with creamy chipotle ranch black beans and fresh tomato-cabbage slaw.

About this recipe

Homemade tostadas are a cinch to make and oh-so-satisfying. Tostadas are a traditional Mexican dish with strong ties to the region of Oaxaca. They typically involve a toasted or fried tortilla topped with beans, protein, veggies and cheese, along with finishing touches like crema, sour cream, cilantro and fresh lime. Now what about drizzling them with vegan chipotle ranch? Not exactly traditional, but we think it’s a delicious spin where you can easily bring a lot of flavor and richness using minimal ingredients.

So, for this recipe, you can go homemade or store-bought fried tostada shells (we won’t judge). Frying your own tortillas isn’t too scary, and hey, it’s a great way to rescue those stale corn tortillas in your pantry. You can also coat your tortillas lightly in oil and make air fryer tostadas – crispy perfection awaits! Top your crunchy tortillas with smashed chipotle black beans, vibrant cabbage slaw and creamy Just Chipotle Ranch dressing. If making the slaw feels like too much, shredded lettuce and a squeeze of lime work wonders too.

These vegan tostadas are endlessly versatile and delightfully impossible to eat gracefully. Just dig in with your hands and embrace the delicious mess. Perfect for a quick and healthy weeknight bite, especially when Mexican food cravings hit. Another idea: add some eggs and take it in the breakfast taco direction – genius, right? Find more easy plant-based recipes like this on our cookbook homepage.

Serves 4

½ cup canola oil
4 (6-inch) corn tortillas
1 (15-ounce) can black beans, rinsed and drained
½ cup Just Chipotle Ranch, plus more for drizzling
2 cups red or green cabbage, finely shredded or diced
1 heaping cup tomato, diced small
½ cup red or white onion, diced small
¼ cup chopped fresh cilantro
2 teaspoons lime juice
Salt
1 avocado, diced
¼ cup thinly sliced green onion, green and white parts

Equipment

Skillet
Medium bowl

01 / 04

Fry the tortillas (optional)

(optional)

Heat the oil in a medium skillet over medium-high heat until hot but not smoking. Prepare a large baking sheet or tray lined with paper towels. With tongs, carefully add a tortilla into the hot oil and fry until the tortilla bubbles and is golden brown on each side, about 30 to 60 seconds per side. Transfer to the paper-towel-lined tray to drain and cool slightly. Repeat this process until all tortillas are fried.

Note: You can use store-bought tostadas instead of making your own.

02 / 04

Make the slaw

slaw

Place the cabbage, tomato, onion, cilantro and lime juice in a medium bowl. Season with about a ½ teaspoon of salt and toss to combine. Fold in the cubed avocado. Transfer to the fridge for 15 to 20 minutes to let the flavors meld. Taste for additional salt and lime juice.

Note: For added heat, add minced fresh jalapeño to your slaw.

03 / 04

Prepare the beans

beans

Place the beans in a medium bowl and add the ¼ cup of Just Chipotle Ranch Using a potato masher or fork, smash the beans until coarsely mashed. Just before serving, warm the mixture gently in a microwave or nonstick skillet.

04 / 04

Assemble the tostadas

tostadas

Spread about 1/3 cup of the bean mixture on each tostada shell, followed by about ½ cup of the slaw. Sprinkle each tostada with sliced green onions. Serve immediately, with extra Just Chipotle Ranch for drizzling.