Loaded Vegan Tostadas
How to eat tostadas, a cultural tutorial from Texas. Ready in 30 minutes, these loaded vegan tostadas with beans, roasted chili sweet potato, shredded cabbage, avocado and nacho cheese sauce are filling and so delicious!
Servings: 4
Calories: 453kcal
Cost: $4
Equipment
Ingredients
Roasted Chili Sweet Potatoes
- 1.5 pounds sweet potato diced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon granulated garlic
- ¼ teaspoon sea salt
- ½ teaspoon dried cilantro or parsley or fresh cilantro
Seasoned Refried Beans
- 15 ounces canned refried pinto beans vegetarian, fat-free
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅓ cup water
- ½ teaspoon hot sauce optional, Cholula, Chipotle Tabasco or similar
Assemble the Tostadas
- 8 tostada shells store-bought or homemade *see note #1
- 3 cups red cabbage finely shredded
- 1 avocado sliced
- 2 cups prepared vegan nacho cheese sauce or queso *see note #2 for links to recommended recipes
OPTIONAL Toppings and Garnishes
- fresh cilantro chopped
- 1 lime cut into wedges
- black pepper freshly cracked, to taste
- 1 pinch sea salt to taste
- hot sauce optional, Cholula, Chipotle Tabasco or your favorite
Instructions
Make the roasted sweet potatoes
- Pre-heat the oven to 400°F. Line a baking tray with parchment paper or a silicone baking mat.
- Add diced sweet potatoes to a medium bowl, along with the chili powder, ground cumin, granulated garlic, salt and dried cilantro/parsley. Toss to coat the sweet potatoes in the spice mixture.1.5 pounds sweet potato, ½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon granulated garlic, ¼ teaspoon sea salt, ½ teaspoon dried cilantro or parsley
- Spread the sweet potato on the lined baking tray in a single layer. Bake for 25-30 minutes, until fork tender. While the sweet potatoes are baking, make your beans and prep the other tostada topping ingredients.
Make the seasoned refried beans
- Stovetop Instructions: Mix refried beans, seasonings, water and hot sauce together in a small saucepan. Heat beans on stove in a small saucepan over medium-low heat, stirring frequently until hot. Remove from heat.15 ounces canned refried pinto beans, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ⅓ cup water, ½ teaspoon hot sauce
- Microwave Instructions: Or, heat in a microwave-safe glass bowl and heat in microwave for 1 minute. Stir, then heat for 30 seconds at a time, stopping to stir, until hot.
Heat Vegan Nacho Cheese Sauce/Queso
- Heat vegan queso or nacho cheese sauce on the stovetop in a small saucepan over medium-low heat until hot and bubbly. Or, heat in a microwave-safe bowl in the microwave for 30 seconds at a time, stirring in between, until hot and bubbly.2 cups prepared vegan nacho cheese sauce or queso
Assemble Tostadas
- Divide prepared refried beans across 8 tostada shells, spreading the beans across the tostada shells in an even, thin layer.8 tostada shells
- Top the beans with roasted diced sweet potatoes, shredded red cabbage, sliced avocado, queso and optional garnishes of fresh lime juice, a sprinkle of salt and black pepper and hot sauce.3 cups red cabbage, 1 avocado, fresh cilantro, 1 lime, black pepper, 1 pinch sea salt, hot sauce
Notes
Note #1: Look for baked tostadas or make your own tostada shells in the oven or air fryer to cut down on the fat and calories.
Note #2: Both my Vegan Nacho Cheese Rotel Dip and my Vegan Chile con Queso with Soy Chorizo (choriqueso) go really well on tostadas. The rotel dip is spicy, silky, oil-free and lower in calories. The choriqueso has depth of flavor, and is more rich, creamy and indulgent. Make either one and you'll love the results. Or, buy store-bought vegan queso instead for an easy and convenient option.
Nutrition
Serving: 2tostadas | Calories: 453kcal | Carbohydrates: 84g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 733mg | Potassium: 1391mg | Fiber: 18g | Sugar: 12g | Vitamin A: 25029IU | Vitamin C: 48mg | Calcium: 185mg | Iron: 4mg
