Vegan Mexican Breakfast Tostadas
Mexican · 30 min · Beans · vegetarian, vegan, dairy-free
320 cal
8g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 8 large Corn tortillas
- 1 cup Refried black beans
- 2 ripe Avocado
- 1 cup Cherry tomatoes
- 1 small Red onion
- 1/4 cup Fresh cilantro
- 1 Lime
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for serving Vegan hot sauce (optional)
Method
- Preheat oven to 375°F (190°C). Place corn tortillas on a baking sheet and bake for 8-10 minutes until crispy.
- While tortillas bake, mash avocados in a bowl and add a squeeze of lime, salt, and pepper. Mix well to make guacamole.
- Dice cherry tomatoes and red onion. Chop cilantro finely.
- Warm the refried black beans in a small saucepan over medium heat until heated through, about 3-5 minutes.
- Once tortillas are crispy, spread a layer of black beans on each tortilla.
- Top with diced tomatoes, onions, and cilantro. Spoon generous dollops of guacamole on top.
- Serve immediately with optional hot sauce and lime wedges.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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