Easy Weeknight Vegetarian Tostadas
These Easy Weeknight Vegetarian Tostadas are a quick and tasty meal that can be prepared in under 30 minutes. With a crispy base topped with fresh ingredients, they are perfect for a busy weeknight and can be customized to your liking.
Equipment
- 1 baking sheet
- 1 skillet
- 1 mixing bowl
- 1 cutting board
Ingredients
- 4 pieces corn tostada shells
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1 piece avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup lettuce, shredded such as romaine or green leaf
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 piece lime, cut into wedges
- 1/2 cup feta cheese or queso fresco for topping (optional)
- hot sauce for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place tostada shells on a baking sheet and warm in the oven for about 5 minutes, or until slightly crispy.
- In a skillet over medium heat, add the black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until heated through.
- While the beans and corn are cooking, prepare the fresh toppings. Dice the avocado, halve the cherry tomatoes, and shred the lettuce. Finely chop the red onion and cilantro.
- Remove the tostada shells from the oven. Spoon the black bean and corn mixture evenly onto each tostada shell.
- Top each tostada with diced avocado, cherry tomatoes, shredded lettuce, red onion, and cilantro.
- If desired, sprinkle feta cheese or queso fresco on top. Serve with lime wedges and hot sauce for a zesty kick.
Notes
Feel free to customize these tostadas with your favorite toppings such as jalapeños or grilled vegetables.
You can make the bean and corn mixture in advance and store it in the fridge for up to 3 days.
For a gluten-free option, ensure the tostada shells are certified gluten-free.