Go Back
–+ servings

Vegetarian Tostadas

Karely Santana-Morfin
If you need to take a break from meat, these vegetarian tostadas are sure to impress. They are loaded with veggies and easy to make perfect for meatless monday
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6 Servings
Calories 404 kcal

Equipment

  • Frying pan
  • Saucepot
  • Knife
  • Cutting Board
  • Tongs

Ingredients
  

  • 3 Cups Refried Beans Recipe in blog
  • 12 Corn Tortillas Fried
  • 3 Cups Vegetable oil
  • 1 Cup Cotija Cheese
  • ½ Cabbage Thinly sliced
  • 2 Roma Tomatoes Sliced
  • 2 Russet Potatoes Boiled, Peeled, Sliced

Optional

  • Salsa Valentina

Instructions
 

  • Using my bean recipe smash your beans to make refried beans. Make sure to leave them very loose and soupy.
  • In a saute pan, add your vegetable oil and heat up until hot. Once your oil is hot, fry your tortillas one at a time. You want both sides to be golden brown and crispy, like a chip
  • As soon as all of your tortillas are fried, carefully add a spoonful or two of your refried beans on to your tortillas
  • Sprinkle some cotija cheese over the tostada and add your desired amount of potato, cabbage, and tomato.
  • Enjoy!

Notes

For this recipe it is better to always make it fresh the day of. The refried beans can survive up to a week in the fridge in a air tight containter. Any leftover veggies will last up to one day in a air tight container.

Nutrition

Calories: 404kcal
Tried this recipe?Let us know how it was!