Have you ever eaten a tostada? The first time I ordered one I had no idea what to do. It’s essentially a crispy corn tortilla piled high with all of the delish toppings you’d normally find in a vegan taco or burrito. Do I eat this thing with a fork? Do I pick it up and eat it like a slice of pizza? As it turns out, the second option is the correct method. Eat it however you’d like! Either way, it’s going to be messy and it’s going to be darn tasty. Introducing, my spicy pinto bean vegan tostadas recipe!
Depending on where you live, you might be able to find tostada shells at the grocery store. If not, it’s super easy to make your own. Just mist a few corn tortillas with cooking spray and bake them at 400F for 10 minutes, flipping halfway through. They become warm and crispy and crunchy. Meanwhile, cook your beans.
Pinto beans are ultra creamy and taste so good with a little sautéed garlic, chili powder, and cumin. Mash them up with a spatula or fork, adding a tablespoon of water or two until you get the consistency you want.
I love dreaming up new ways to use our Sriracha Cheddar Cheeze Spread. I’ve made vegan beer cheese dip, vegan nachos, enchiladas, and other tasty creations. But, never have I used it to make a spicy drizzly sauce for vegan tostadas. Today was that day, and I’m so glad I did. I simply blended up a package of Sriracha Cheddar Cheeze Spread with half a jalapeño, almond milk, and a pinch of salt. So, so delicious!
All that’s left to do is throw it all together. I topped my spicy pinto bean tostadas with diced tomato, corn, and avocado. What would you add? If you make these vegan tostadas make sure you tag me on Instagram so I can see your creation!
Spicy Pinto Bean Vegan Tostadas
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- 4 corn tortillas
- Cooking spray
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 can pinto beans, drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Pinch of salt
- 1 to 2 tablespoons of water
- ½ cup diced tomato, for topping
- ½ cup corn, for topping
- 1 avocado, sliced, for topping
For the spicy vegan queso:
- 1 container Plant Perks Sriracha Cheddar Cheeze Spread
- ½ jalapeño, seeded
- ¼ cup unsweetened almond milk
- ¼ teaspoon salt
- Preheat your oven to 400F degrees. Spray both sides of each tortilla with cooking spray and bake for 5 minutes. Flip the tortillas over and bake 5 minutes more, until crispy. Set aside.
- Meanwhile, warm the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Then add the pinto beans, chili powder, cumin, and salt. Turn the heat to low and use a spatula or fork to mash up the beans slightly. Add a tablespoon or two of water to help the beans soften and mash. Cook for 3 or 4 minutes, until heated through. Transfer the pinto beans to a bowl.
- To make the spicy vegan queso, combine the Sriracha Cheddar Cheeze Spread, jalapeño, almond milk, and salt in a blender. Blend until completely smooth.
- To assemble the tostadas, spread some of the pinto bean mixture onto each baked tortilla. Top with diced tomatoes, corn, and avocado. Drizzle with the spicy vegan queso and serve.