A Feast of Flatbreads
Grilled Vegetable Tostadas
The classic Mexican dish gets a vegan twist with savory, simmered black beans replacing the meat. Add in crispy corn tortillas topped with a wonderful mix of spicy pico de gallo, red cabbage, and avocado slices, and you’ve got a meal that’s muy bueno!
Tortillas:
- 8 corn tortillas
- 1 tbsp. vegetable oil
Bean filling:
- 2 tsp. olive oil
- 1 garlic clove, minced
- ¼ c. yellow onions, peeled and minced
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1½ tsp. chipotle peppers in adobo, minced
- 1½ c. canned black beans
- 1 tsp. salt
- ¼ c. vegetable broth
Toppings:
- ½ c. tomatoes, chopped
- ¼ c. red onions, peeled and minced
- ½ c. cilantro, chopped
- 1 jalapeño, sliced
- ½ c. red cabbage, shredded
- 1 avocado, peeled and sliced
- ¼ c. vegan sour cream
Garnishes:
- Lime wedges
- Vegan cheese crumbles (optional)
Print Recipe
- Preheat grill to medium-high heat. Place corn tortillas on the grill, brush each side with oil, and grill until slightly charred and crispy. Set aside until ready to assemble.
- Heat oil over medium-high heat in a medium stockpot, and sauté garlic and onions with cumin, oregano, and chipotle peppers for 3 minutes. Stir in black beans, salt, and vegetable broth, cover, and simmer for 10 minutes.
- Puree black bean mixture in a blender or food processor until smooth and creamy. Spread puree on tortillas, and top with tomatoes, red onions, cilantro, jalapeños, cabbage, avocado slices, and vegan sour cream. Garnish with lime wedges and cheese crumbles, if desired, before serving. Serves 4
Share this tasty vegan version of a classic Mexican dish on social media.
Up Next:
Buffalo Shrimp Flatbread
Posted in April 2020 on Feb 17, 2020