Vegetarian Tostadas

Tostadas are kind of like the Mexican equivalent of pizza, with beans, cheese, and guacamole piled on top of a tortilla crust.

Yield 4-6 servings
Time 45 minutes
  • small frying pan
  • metal tongs
  • paper towels
  • large frying pan with lid
  • wooden spoon
  • potato masher
  • ¾ c vegetable oil
  • 8 corn tortillas
  • 2½ c black or pinto beans, soaked and cooked or canned, drained, and rinsed
  • 3 medium onions, chopped
  • 3 cloves garlic, minced
  • 1½ t cumin
  • 1½ t coriander
  • 1 t chiles, minced
  • 1 medium tomato, chopped
  • 2 oranges, juiced
  • salt
  • guacamole or sliced avocado
  • lettuce, shredded
  • cheddar or Monterey Jack cheese, grated
  • sour cream or vegan sour cream
  • salsa
Directions Heat ½ c vegetable oil in small frying pan until very hot. Add a tortilla and fry for one minute, turn, and fry another minute, until crisp. Transfer to a paper towel to drain and repeat with the other tortillas.

Heat remaining ¼ c oil in large pan, add onions, garlic, cumin, coriander, and chiles, and sauté 5-10 minutes, until onions are translucent. Add beans and mash, then stir in tomatoes and orange juice. Reduce heat to low, cover pan, and simmer, stirring frequently, 5-10 minutes. Add salt.

Make the tostadas (either by yourself or with everyone at the table): place a tortilla on a plate, cover with lettuce, then beans, cheese, guacamole, salsa, and (optional) sour cream. Eat immediately.

Notes Kids in particular love putting together their own tostadas.

Adapted from The Moosewood Collective’s Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

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Kids’ Recipes     More Main Dishes     Vegetarian Cookbooks