Vegan Tostadas

Ingredients

For the Shells

• 8 corn tortillas
• 2 tablespoons vegetable oil, or as needed
• Salt, to taste

For the Avocado Tomato Salsa

• 1 ripe avocado, pitted, peeled, and diced
• 1 cup diced fresh tomato
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ¼ teaspoon salt, plus more to taste

For Assembling the Tostadas

• 2 cups vegan refried black beans (homemade or store-bought, Note 1)
• ½ cup shredded cabbage

Instructions

1. Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
2. To make the shells, lightly brush or spray both sides of the tortillas with olive oil, then arrange them on the baking sheets, Give them a light sprinkle with salt.
3. Bake the tortillas until they’re lightly browned and crispy, about 8 to 10 minutes.
4. While the tortillas bake, stir the salsa ingredients together in a medium bowl.
5. Warm up the refried beans in a small pot on the stove over medium heat, or by placing them in a microwave-safe bowl and zapping them for 45 seconds at time, stirring in between.
6. Spread a thin layer of beans over each of the shells, then top the beans with shredded cabbage and avocado tomato salsa, along with any other toppings you choose to include.
7. Serve immediately.

Notes

1. One 16-ounce can of store-bought beans will give you the two cups needed to make this recipe. If you follow my homemade recipe you’ll have a bit leftover. (connoisseurusveg)