Black Bean Vegetarian Tostadas with Fajita Veggies Recipe
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 vegetarian tostada recipe ideal for busy weeknights. This recipe is vegetarian, easily vegan and gluten free.______________________________________See recipe notes to make this vegan.
Cuisine Mexican, Vegan
Keyword Black Bean Tostadas, Tostada Recipe
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 6- 8 Large Tostadas
Author Traci York | Vanilla And Bean
For the Fajita Veggies:
2TbsVegetable OilI like olive oil
2(430g)Bell Pepperslarge, one red, one green, sliced in long thin strips
1(150g)Purple Onionlarge, sliced in 1/2 moons
Fine Sea Salt
Make the Chili Lime Slaw:
3 C (150g)Shredded Mix of Red and Green Cabbageloosely packed
1TbsSeeded Jalapeñominced (or to taste. Take this up if you like spicy!)
1/2C (20g)Cilantrorough chopped
Juice of 1-2 Limesto taste and depending on how juicy the lime is.
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 Mexican salsa.
Tostadas are best enjoyed right after assembly. They tend to get soggy if stored assembled.
*For a dairy free tostada, sub your favorite dairy free cheese and/or sour cream. Or, try chili-lime pepita cream sauce! It's fabulous on top of these tostadas.