Vegan Mexican Breakfast Tostadas
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Beans · vegetarian, vegan, dairy-free
320 cal
8g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 4 large Corn tortillas
- 1/2 cup Refried black beans
- 1 ripe Avocado
- 1/2 cup Cherry tomatoes
- 1 small Red onion
- 1/4 cup Fresh cilantro
- 1 Lime
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for serving Vegan hot sauce (optional)
Method (tap to check — screen stays awake)
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.