A versatile and meal prep ready recipe full of flavor and texture! Vegetarian Tostadas are easy to pull together. Black Refried Beans, Monterey Jack cheese, fajita veggies, your favorite toppings and crispy Baked Tostada Shells makes this black bean tostada recipe ideal for busy weeknights. This recipe is vegetarian, easily vegan and gluten free.
⭐️⭐️⭐️⭐️⭐️ Review: “This was amazing! So colorful and FULL of so many contrasting flavors.” ~ Laura
Easy Black Bean Vegetarian Tostadas
Okay, y’all, when I say easy, I mean it because it’s a word that rarely parts my lips. If I could have any recipe meal prepped and stashed in my fridge, this would be one on my short list, along with these Crunchy Old School Bean and Cheese Tacos.
Almost all the components of this vegetarian tostadas recipe can be made ahead, but even better, these black bean tostadas satisfy omnivores, vegetarians, vegans and those eating gluten free alike! I love it when a recipe can do that.
These Veggie Tostadas Are
- ideal for meal prep
- customizable
- loaded with flavor and texture!
Hooray!
Mexican flavors are a favorite in our home anyway, and so it goes that we must have homemade vegetarian Mexican food at least once a week. And when it’s this easy, why not?
Related: Make the best homemade Refried Black Beans using my easy recipe!
At a Glance: How to Make Black Bean Vegetarian Tostadas
The sky is the limit with what to pile on top of these crispy vegetarian tostadas recipe. That’s what makes them so versatile. Fajita veggies and Mexican cabbage slaw complement the creamy refried black beans, and with the crunch of the tostada… SOOoooo good!
- First, saute the fajita veggies and whip up a batch of chili lime cabbage slaw.
- Second, spread a few tablespoons of refried beans on the tostada.
- Third, sprinkle a bit of cheese on top.
- Fourth, add the fajita veggies on top of the cheese.
- Next, bake the tostadas for about 8 minutes to melt the cheese and warm the beans.
- Last, out of the oven, finish the tostadas by piling on the chili lime slaw, avocado (or creamy guacamole with sour cream), sour cream, a sprinkle of cotija cheese, pickled jalapeños, hot sauce, Mexican salsa or fresh pico de gallo and plenty of cilantro.
Share with a squeeze of fresh lime juice and you have a texture rich, crispy mouth party!
Let’s Make Vegetarian Tostadas!
Make homemade Tostada Shells. These are baked, crispy and super easy!
Vegetarian Tostadas as a Main, Appetizer or Small Plates
If making homemade tostada shells, you can choose what size you prefer to make your veggie tostadas with.
Small Tostada Shells
- For an appetizer, snack or kid size tostada shells, I opt for the mini 4 1/2″ (11.4cm) corn tortillas. This size is also fun for social gatherings or tailgating, whenever we can get back to that again.
Larger Tostada Shells
- These are a perfect dinner size. Look for 6″ – 7 1/2″ (15cm – 19cm) corn tortillas. I can only eat one topped with all the things, Rob (my husband), about 1 1/2. The tortillas will shrink a bit as they bake, so keep that in mind.
These veggie tostadas are delicious dolloped with my easy, 5 minute Avocado Cream Sauce.
Traci’s Tips
- When making vegetarian tostadas with refried beans, try my homemade black refried beans. They’re easy to make and simply elevate the flavors in this tostada recipe.
- Vegan or Dairy Free? Yes please! To create that creamy and tangy flavor, omit the cheese and use your favorite dairy free sour cream or try my chili-lime pepita crema.
- A delicious alternative to the Mexican slaw is simply finely shredded Romaine lettuce. I do this when I don’t have the cabbage in the larder. It’s delicious!
- A Note on Cheese If possible, buy it in blocks and shred it at home. It’s more economical, melts better and there’s no additives.
Black Bean Veggie Tostadas with Fajita Veggies
Ingredients
For the Fajita Veggies:
- 2 Tbs Vegetable Oil I like olive oil
- 2 (430g) Bell Peppers large, one red, one green, sliced in long thin strips
- 1 (150g) Purple Onion large, sliced in 1/2 moons
- Fine Sea Salt
Make the Chili Lime Slaw:
- 3 C (150g) Shredded Mix of Red and Green Cabbage loosely packed
- 1 Tbs Seeded Jalapeño minced (or to taste. Take this up if you like spicy!)
- 1/2 C (20g) Cilantro rough chopped
- Juice of 1-2 Limes to taste and depending on how juicy the lime is.
- 1/2 tsp Fine Sea Salt
For the Black Bean Tostadas
- 6-8 (6-7 inch / 15-18 cm) Tostada Shells gluten free if needed
- 2 1/3 C (580g) Refried Black Beans this is from one batch of my homemade recipe, if using canned, you'll need about 1 1/4 cans.
- 2 C (8oz / 226g) Shredded Monterey or Pepper Jack Cheese shredded*
Share With (optional)
- Avocado Slices or Guacamole, Sour Cream, Cojita, Chopped Cilantro, Fresh Lime Wedges.
- Mexican Chipotle Salsa
Instructions
Make the Fajita Veggies:
- In a 10"-12" saute' pan, or cast iron skillet and working in two batches, add 1/2 the oil and heat on high until it shimmers. Add the onion/pepper mixture, a pinch of salt and saute' on medium-high heat stirring occasionally for about 8-9 minutes. If you feel the pan could use a bit more oil, add a teaspoon or more. Charring is good and encouraged! The veggies should be tender crisp when done. Remove from pan as soon as they're done cooking, and place them in a bowl. The longer they set, the softer they get.
Make the Slaw:
- In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Lid and set in the refrigerator until ready to top the tostadas.
Assemble, Bake and Top the Tostadas:
- Preheat the oven to 450F (230C). Arrange oven racks in the upper third and center of the oven.
- Spread the refried beans evenly over the tostadas and arrange on sheet pans. Sprinkle a bit of cheese over the beans, about 1 - 2 each (or more as desired). Top with the onion and bell pepper mixture. Bake tostadas for about 5-8 minutes just to melt the cheese and warm the tostadas.
- Once out of the oven, top warm tostadas with cabbage slaw, sour cream, avocado or guacamole, cojita if using and sprinkle with chopped cilantro.
- Share right away with lime wedges and hot sauce, Fresh Pico de Gallo or easy blender Chipotle Mexican Salsa.
- Tostadas are best enjoyed right after assembly. They tend to get soggy if stored assembled.
Hi Traci!! I made another one of your million dollar cooking contest winner recipes !! I truly believe it could be. If there was such a thing.
I made this in steps as you recommended. I made your homeade beans. Then the slaw. Baked my own corn tortillas. All the ingredients and toppings. This was amazing! So colorful and FULL of so many contrasting flavors. I love your Frontier chili powder. I bought a pound of it!! You can show your sponsors. This is sort of like a cross between a fajita and a bean chalupa. The slaw I was curious about. It turned out to be so good on there! This is a keeper!! Thank you again for this wonderful blog and all of these delicious recipes!! You even have a sourdough starter……You are my Super hero!!!
Hii Laura! You are on a roll! Hooray for tasty tostadas. Thank you for your note and giving the recipe a go! Truly, ingredients make all the difference (Frontier spices are amazing!)… so happy to hear you’re enjoying them! Keep me posted on the sourdough :D
Hi Traci,
Thanks for sharing your great recipes and tips! We LOVED this Black Bean Tostadas with Fajitas Veggis! As one who LOVES black beans, the homemade black bean recipe was definitely well worth all the effort! They were DELICIOUS and I can think of several recipes I have that I will use them for. Canned black beans are great, but nothing like these!!!!!! Thanks again for all your effort and sharing such great combinations of ingredients that create a wonderful and tasty meal!
Brian
Hi Brian! Thank you for your note, kind words and giving the recipe a go! Aren’t those beans so nice? Amazing how the humble bean can be elevated with just a bit of attention :D SO happy to hear you’re enjoying the tostadas!