These vegan tostadas come together quickly for an easy lunch or weeknight dinner. Crispy baked tortillas topped with bean, lettuce, tomato, creamy cashew cheese, and salsa are perfect for Meatless Monday, Taco Tuesday or Cinco de Mayo!

REP TIME
10 mins
TOTAL TIME
20 mins
COURSE
Main Course
CUISINE
American, Mexican, Southwestern, Vegan
SERVINGS
4
CALORIES
379.3 kcal

INGREDIENTS
8 corn tortillas
3 cups refried beans or 2 can of refried beans
Suggested Toppings
lettuce
diced tomato
Vegan Chipotle Mayo
salsa
cilantro
diced avocado
INSTRUCTIONS

Bake the tortillas at 375° F for about 5 minutes. Turn and bake another 5 minutes. If the tortillas as still soft and pliable, continue baking for a couple more minutes. Be careful not to burn them. They should be golden brown and crispy. The shells will crisp a bit more as they cool.
Heat the refried beans in a bowl in the microwave or in a pot on the stove.
Dice or shred any vegetables you like as toppings.
Carefully spread a layer of beans on a tortilla shell. Top with other desired toppings.
NOTES
Nutrition calculations will vary depending on your choice of toppings.
NUTRITION
Calories: 379.3kcal
Carbohydrates: 62.5g
Protein: 17.2g
Fat: 9.1g
Saturated Fat: 1.4g
Sodium: 973.8mg
Potassium: 993.25mg
Fiber: 8g
Sugar: 6.3g
Vitamin A: 271.71IU
Vitamin C: 23.16mg
Calcium: 178.02mg
Iron: 4.18mg