Veggie Tostadas
These Veggie Tostadas are layered with creamy refried beans, saucy black beans, street corn, fresh pico, avocado, queso fresco, and finished with a smoky chipotle sauce. A sauce-based vegetarian dinner so good you won’t miss the meat.
Equipment
- Blender
- Large skillet
- Medium skillet
- Mixing bowls
- Chef’s knife
- Cutting board
Ingredients
- For the Sofrito-Style Sauce
- 4 garlic cloves
- ½ red onion
- 1 bunch cilantro about 1 cup
- ¼ cup olive oil
- Salt and black pepper
- For the Pico
- 1 cup cherry tomatoes diced
- ¼ cup red onion finely diced
- 3 tablespoons chopped cilantro
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- Salt to taste
- For the Black Beans
- 2 cans black beans drained and rinsed
- Olive oil
- Remaining ½ red onion diced
- Half of sofrito sauce
- For the Refried Beans
- 1 can refried beans
- Olive oil
- Remaining sofrito sauce
- ¼ cup crumbled queso fresco
- For the Street Corn
- 2 cups frozen corn microwaved
- ¼ cup crema mexicana
- ¼ cup crumbled queso fresco
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder or chipotle powder
- Juice of ½ lime
- Salt to taste
- For Assembly
- Tostada shells
- 2 avocados sliced
- 1 package queso fresco crumbled
- Extra cilantro
- Lime wedges
- Chipotle pepper sauce from sauce pillar post
Instructions
- Make the sofrito:
- Blend garlic, onion, cilantro, olive oil, salt, and pepper until smooth. Set aside.
- Make the pico:
- Mix lime juice, vinegar, and salt. Add tomatoes, onion, and cilantro. Stir and set aside.
- Cook the black beans:
- Heat oil in a skillet. Sauté onion until soft. Add half the sofrito and cook 2–3 minutes. Add beans, bring to a gentle boil, then simmer 5–7 minutes.
- Prepare refried beans:
- Heat oil in another skillet. Add remaining onion and sofrito. Cook until fragrant. Stir in refried beans and queso fresco. Warm through.
- Make the street corn:
- Combine corn, crema, queso fresco, spices, lime juice, and salt. Mix well.
- Assemble tostadas:
- Spread refried beans on tostada shells. Add black beans, corn, pico, avocado, queso fresco, cilantro, and finish with chipotle sauce.
Notes
These tostadas are best assembled just before serving.
Beans can be made up to 3 days ahead.
Swap chipotle sauce for green herb yogurt sauce for a milder version.
Beans can be made up to 3 days ahead.
Swap chipotle sauce for green herb yogurt sauce for a milder version.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 74gProtein: 21gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 35mgSodium: 1150mgPotassium: 980mgFiber: 18gSugar: 9gVitamin A: 950IUVitamin C: 28mgCalcium: 260mgIron: 4.8mg
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