Vegan Black Bean Tostadas Recipes
VEGAN TOSTADAS
Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers.
Provided by Whitney English
Categories main-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
- Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
- Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
- Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
- Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
- Add your desired toppings and enjoy!
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- Add the beans, spices and water to a food processor and pulse until combined. The mixture may still be a bit chunky. If you prefer a smoother consistency, add some additional water until desired consistency is achieved.
- Preheat the oven to 450 degrees F. Place the tortillas on a baking sheet in a single layer (you may require two baking sheets to fit them all). Evenly distribute the bean mixture over each tortilla, leaving about an inch around the edge. Place the baking sheets on the middle wrack and bake for 5 minutes. Move to the top rack and bake for an additional 5 minutes.
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- To toast the tortillas in the oven: Preheat the oven to 375º F. Spread the tortillas on a baking sheet. Bake for 10 minutes, or until crisp and dry and just starting to be touched with golden brown spots. Remove them from the oven and place on a serving platter. To toast the tortillas on a stovetop: Heat a large skillet. Toast the tortillas over medium heat (two or three at a time, depending on the size of the skillet) for about 5 minutes or so on each side, until crisp and touched with golden brown spots. Don’t be afraid to let them get nice and crisp—that’s better than ending up with a soggy tostada.
- For the black bean layer: Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes. Add the black bean layer ingredients plus 1/4 cup water, and bring to a simmer. With a potato masher, or large fork, mash some of the beans so that the liquid becomes a thick sauce.
- To serve: Place the shredded lettuce, salsa, avocado, and sour cream in separate serving bowls and let everyone assemble their own tostadas as follows: A layer of shredded lettuce; the black bean mixture; salsa; and sour cream. Pick up the tostadas and eat out of hand (with plenty of napkins!).
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