I love exploring new flavors and creative recipes in the kitchen, and vegan tostadas are one of my favorites. These crispy, plant-based masterpieces are versatile, easy to make, and packed with nutrients.
Everyone will find these tostada recipes appealing, regardless of whether they are staunch vegans or just picking vegetables or more vegetarians in their daily food. Healthy recipes are very important in any cuisine, and that is why all healthy recipes have multiple vegetable ingredients.
In this article, I want to share some of my favorite recipes that you too make and enjoy every time whichever you or your guest goes into your kitchen for. I am very excited to travel into the land filled with vegan tostadas!
The 13 Best vegan tostada recipes
1. Black Bean and Avocado Tostadas
This is my go-to recipe whenever I need something quick and delicious to eat. Basically, Whenever I hanker for creamy avocados and filling black beans this recipe never lets me down.
I like to add a little touch of fresh chopped cilantro, lime juice, and crumbled queso fresco. I also like to add a bit of spice, in the form of jalapenos or hot sauce, which is never a bad thing in my opinion.
 Ingredients
- 8 small corn tostada shells
- 1 can (15 ounces) black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded lettuce
- 1 lime, cut into wedges
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
1. Preheat your oven to 375°F (190°C). Arrange the tostada shells on a baking sheet and warm them in the oven for about 5 minutes.
2. In a medium bowl, mix the black beans with cumin, garlic powder, chili powder, salt, and pepper. Lightly mash the beans with a fork, leaving some whole for texture.
3. Spread an even layer of the seasoned black beans onto each tostada shell.
4. Top the black beans with sliced avocado, halved cherry tomatoes, finely chopped red onion, and shredded lettuce.
5. Garnish with fresh cilantro and a drizzle of olive oil. Serve with lime wedges on the side for squeezing over the tostadas before eating.
6. Enjoy your Black Bean and Avocado Tostadas immediately while they are fresh and crispy!
2. Roasted Veggie Tostadas
Making such lovely tostadas always brings the best out of quick healthy meals for me. Mine would always have a variety of colored bell peppers, zucchini and red onions all placed in the oven for roasting.
Some of them have perhaps the most fragrant garlic powder and smoked paprika, which make them very irresistible to eat. I reckon that the avocado and a spoonful of Greek yogurt further improve the dish as it adds creaminess and richness.
Ingredients
- 8 small corn tortillas
- 2 cups mixed vegetables (bell peppers, zucchini, red onion, corn)
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
1. Preheat your oven to 400°F (200°C). Spread the mixed vegetables on a baking sheet, drizzle with olive oil, and season with cumin, chili powder, salt, and pepper. Roast for 20-25 minutes or until tender.
2. While the vegetables are roasting, place the corn tortillas on another baking sheet and bake for about 5-7 minutes until they are crispy.
3. In a medium skillet over medium heat, warm the black beans until heated through.
4. Once the roasted vegetables are done, assemble the tostadas by spreading a layer of black beans on each crispy tortilla.
5. Top with the roasted vegetables, avocado slices, and fresh cilantro.
6. Serve immediately with lime wedges on the side for an added burst of flavor.Enjoy your delicious and nutritious Roasted Veggie Tostadas!
3. Lentil and Sweet Potato Tostadas
Every time I cook this wonderful meal, I enjoy combining the flavor of lentils with sweet potato. Mine generally has fresh toppings too like avocados, cherry tomatoes and cilantro peppers.
I feel that the flavors pop so much better with a squeeze of lime juice; all of which make it a healthy and tasty meal for any occasion.
Ingredients
- 1 cup cooked lentils
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onions
- 1 avocado, sliced
- Fresh lime wedges
- Optional: vegan sour cream and cilantro for garnish
Instructions
1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
2. While the sweet potatoes are roasting, warm the corn tortillas either on a skillet over medium heat or directly over a gas flame until slightly charred and crispy.
3. Heat the cooked lentils in a small saucepan over low heat, adding a splash of water if needed to maintain moisture. Season with salt and pepper to taste.
4. Once the sweet potatoes are done, assemble the tostadas: layer each corn tortilla with a portion of lentils and roasted sweet potatoes.
5. Top the lentil and sweet potato mixture with shredded lettuce, diced tomatoes, red onions, and avocado slices.
6. Finish with a squeeze of fresh lime juice. Garnish with optional vegan sour cream and cilantro if desired. Serve immediately and enjoy!
4. Spicy Chickpea Tostadas
This dish always comes to my mind whenever a hunger pang strikes, and I am in need of a delicious and fulfilling meal. I am a big fan of crisp corn muffins, spicy chickpeas, fresh avocado, and lime.
But for me, when a handful of fresh cilantro and a few pieces of zingy red onion are added, it reaches an altogether new level. It’s the kind of meal that would get a wild applause after its presentation or when it’s served up on the dinner table.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 8 small corn tostadas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
1. Preheat your oven to 400°F (200°C). In a bowl, mix the chickpeas with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until well-coated.
2. Spread the seasoned chickpeas on a baking sheet and roast in the preheated oven for 20-25 minutes, or until crispy.
3. While the chickpeas are roasting, prepare the tostada toppings: shred the lettuce, dice the tomatoes and red onion, chop the cilantro, and slice the avocado.
4. Once the chickpeas are done, remove them from the oven and allow to cool slightly.
5. Assemble the tostadas by layering each tostada with shredded lettuce, roasted chickpeas, diced tomatoes, red onion, cilantro, and avocado slices.
6. Serve immediately with lime wedges on the side for squeezing over the tostadas. Enjoy!
5. Grilled Corn and Zucchini Tostadas
This dish is my favorite one because I just love how crunchy and flavorful it is. This is very easy to prepare using fresh corn, zucchini and of course, avocado.
For instance, mine usually adds an extra kick to each bite with a drizzle of lime and sprinkle of queso fresco. I think it’s just a wonderful combination of the different textures and the freshness
Ingredients
- 4 small corn tortillas
- 1 large zucchini, sliced into rounds
- 2 ears of corn, kernels removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt to taste
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Vegan sour cream (optional)
Instructions
1. Preheat grill to medium-high heat. Lightly brush both sides of the corn tortillas with olive oil and set aside.
2. In a bowl, toss the zucchini slices and corn kernels with olive oil, chili powder, and a pinch of salt.
3. Grill the zucchini and corn for about 3-5 minutes per side or until tender and slightly charred. Remove from grill and set aside.
4. Grill the corn tortillas for about 1-2 minutes per side or until crispy.
5. Assemble the tostadas by spreading a layer of black beans on each tortilla, then top with grilled zucchini, corn, avocado slices, and red onion.
6. Garnish with fresh cilantro, a squeeze of lime, and a dollop of vegan sour cream if using. Serve immediately.
6. Tofu Scramble Breakfast Tostadas
When I crave a hearty, plant-based breakfast, I turn to a delightful mix of ingredients that I love. These tostadas are packed with a tofu scramble, seasoned with turmeric and cumin for that extra kick.
I always add black beans and avocado slices to mine for a creamy texture, and I sprinkle some fresh cilantro and cherry tomatoes on top. They make my mornings bright and flavorful.
Ingredients
- 1 block extra-firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/2 red bell pepper, diced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons nutritional yeast
- 8 small corn tostadas
- 1 avocado, sliced
- Fresh cilantro, chopped (optional, for garnish)
- Salsa or hot sauce (optional, for serving)
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. Add the crumbled tofu to the skillet and stir in the turmeric, cumin, paprika, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
3. Sprinkle the nutritional yeast over the tofu mixture and stir well to combine. Cook for an additional 2 minutes.
4. While the tofu is cooking, warm the corn tostadas in another skillet or in the oven until they are crispy and heated through.
5. Assemble the tostadas by placing a generous spoonful of the tofu scramble on each one. Top with sliced avocado and chopped fresh cilantro, if using.
6. Serve immediately with salsa or hot sauce on the side, if desired.
7. Kale and Quinoa Tostadas
When it comes to a delightful mix of health and flavor, I find that combining kale and quinoa creates a marvelous base. With the addition of black beans, avocado, and a drizzle of fresh lime juice, you’re in for a treat.
I also enjoy adding a touch of cumin and chili powder to give it an extra kick. Join me in exploring this culinary adventure!
Here is the information you requested:
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans, drained and rinsed
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Cherry tomatoes, halved (optional)
- Salsa, for serving
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions
1. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, and sauté for about 3-4 minutes until softened.
3. Add the chopped kale to the skillet and cook for about 5 minutes, until wilted. Stir in the cumin, chili powder, and black beans. Cook for another 2-3 minutes, then season with salt and pepper to taste.
4. Preheat the oven to 350°F (175°C). Arrange the corn tortillas on a baking sheet and bake for about 5-7 minutes until crispy.
5. Assemble the tostadas by spreading a layer of quinoa on each tortilla, followed by the kale and black bean mixture. Top with avocado slices, cherry tomatoes (if using), salsa, and fresh cilantro.
6. Serve the tostadas with lime wedges on the side. Enjoy immediately.
8. Jackfruit Carnitas Tostadas
Imagine a dish that’s both delicious and plant-based! Personally, I’m a big fan of these delectable tostadas, especially because they’re made with jackfruit, which I find incredibly versatile.
When cooked, this tropical fruit becomes a meat substitute that could easily replace the most tender barbequed ‘pulled pork’. I would put a smoky chipotle, some garlic, and lime on top of the toast, as they are great toppings along with a crispy taco/or flour tortilla..
Ingredients
- 2 cans young green jackfruit in water or brine, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 8 small corn tostadas
- 1 cup shredded lettuce
- 1/2 cup vegan sour cream
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
1. Shred the jackfruit with your hands or two forks, removing any seeds.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, oregano, chili powder, salt, and black pepper, and cook for 1-2 minutes, until fragrant.
4. Stir in the shredded jackfruit and vegetable broth. Simmer for 15-20 minutes, stirring occasionally, until the liquid is mostly evaporated and the jackfruit is tender.
5. While the jackfruit is cooking, prepare the tostadas by heating them in the oven according to package instructions.
6. Assemble the tostadas by topping each one with jackfruit carnitas, shredded lettuce, vegan sour cream, diced tomatoes, and chopped cilantro. Serve with lime wedges.
9. Smoky Tempeh Tostadas
A dish that is yet smoky yet very wholesome is also quite something I enjoy making. For this particular dish of mine I tend to use things like marinated tempeh, fresh avocados and a few tostadas.
This is where smoky chipotle sauce and black beans and some cilantro really make it sing. It is one of those crazy combinations that you simply have to try yourself to appreciate what an incredible meal it is.
Ingredients
- 8 small corn tortillas
- 1 package (8 oz) tempeh, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1/2 cup refried beans
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C). Arrange the tortillas on a baking sheet and bake for 8-10 minutes until crispy.
2. In a skillet over medium heat, warm the olive oil. Add the diced tempeh, smoked paprika, chili powder, cumin, and minced garlic. Sauté for 5-7 minutes until tempeh is browned.
3. Stir in the soy sauce and maple syrup. Cook for another 2-3 minutes until tempeh is well-coated and heated through.
4. Spread a thin layer of refried beans on each tostada shell. Top with the smoky tempeh.
5. Add shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices.
6. Serve immediately with lime wedges and season with salt and pepper to taste.
10. Mango and Black Bean Tostadas
Each time I crave a light yet satisfying meal, I resort myself to these delicious tostadas. They have great freshness and taste and they are quick to prepare.
It has sweet and juicy mangoes and also has black beans, which gives a nice very nice texture contrast. Some lime juice and fresh cilantro complete it perfectly.
You will be addicted after the very first bite, believe me.
Ingredients
- 8 small corn tostadas
- 1 cup black beans, cooked and drained
- 1 ripe mango, peeled and diced
- 1 avocado, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin powder
- Olive oil for drizzling
Instructions
1. Preheat your oven to 350°F (175°C) and lightly bake the corn tostadas for 5 minutes or until crisp.
2. In a medium bowl, combine the black beans, mango, avocado, red onion, cherry tomatoes, and cilantro.
3. Season the mixture with lime juice, salt, pepper, chili powder, and cumin powder. Toss gently to combine.
4. Drizzle a bit of olive oil over each tostada for added flavor and crunch.
5. Spoon the mango and black bean mixture evenly onto each tostada.
6. Serve immediately while tostadas are still crisp. Enjoy!
11. BBQ Cauliflower Tostadas
I think you’ll love the delightful blend of flavors in this dish. Mine always includes crispy tortillas layered with perfectly roasted cauliflower tossed in smoky BBQ sauce.
I like to add a generous dollop of creamy avocado, some zingy red onion, and a sprinkle of fresh cilantro. For an added kick, I sometimes finish with a drizzle of lime juice and a bit of crumbled cheese.
Ingredients
- 1 small head of cauliflower, cut into florets
- 1 cup BBQ sauce
- 8 small tostada shells
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels, cooked
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded lettuce
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with half of the BBQ sauce until evenly coated. Spread them onto the baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
3. Warm the tostada shells in the oven for the last 5 minutes of the cauliflower’s roasting time.
4. In a mixing bowl, combine the black beans, corn, red onion, and cilantro. Season with salt and pepper.
5. Assemble the tostadas by layering shredded lettuce, the black bean and corn mixture, roasted cauliflower, and diced avocado on each shell. Drizzle with the remaining BBQ sauce and serve with lime wedges.