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5.0 from 48 votes

Crispy Baked Vegetarian Bean Tostadas

Vegetarian Bean Tostadas with a savory medley of beans, cheese, and veggies. Pile these tasty tostadas mile high with all your favorite taco toppings!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings
Calories: 159 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 cups leftover triple bean flauta filling or use the scaled down recipe below
  • 1/2-1 cup refried beans
  • 8 small yellow corn tortillas
  • a few tablespoons of your favorite taco/enchilada sauce
  • your favorite toppings from the list below
TRIPLE BEAN FILLING
  • ½ cup onion
  • ½ TBSP avocado oil or coconut oil
  • ½ large bell pepper (diced)
  • 1 cup  black beans
  • 1 cup chickpeas
  • ½ cup cannellini or pinto beans
  • ¼ cup salsa verde
  • ½ TBSP chili powder
  • ½ TBSP garlic powder
  • ½ TBSP cumin
  • a pinch of cayenne pepper or paprika
  • A pinch of oregano
  • fresh chopped cilantro, to taste
  • Salt, to taste
TASTY TOPPINGS
  • freshly grated cheese
  • fresh cilantro
  • chopped green onion
  • tomatoes
  • jalapeños
  • salsa
  • Pico de Gallo
  • guacamole
  • Sour Cream or Greek yogurt
  • shredded lettuce

Instructions

    Cup of Yum
  1. Combine two cups of flauta filling or the bean and veggie recipe above (simply saute the onions in oil, drain and rinse the beans, and then combine with remaining ingredients) with a half to full cup of refried beans and heat in a sauce pot on the stove on medium-low until hot.
  2. While it cooks, chop and grate your toppings and set aside.  I went with freshly grated gouda and white cheddar cheeses, fresh jalapenos, cherry tomatoes, chopped cilantro, and red pepper flakes.  I also used an all-natural enchilada sauce to add a little extra oomph at the end.
  3. For the tortillas, preheat your oven or toaster oven to 400 F.  Wrap 4 tortillas in moderately damp paper towel and microwave for 30 seconds on high.  If you're making 8, only nuke four at a time so they properly steam.
  4. Rub each tortilla with olive or coconut oil and place directly on the rack so that both edges are supported enough to lay each tortilla completely flat.  I used a toaster oven so this was easy, if you're using your oven you might want to employ a wire cooling rack [like this] to prevent them from falling to their doom.
  5. Bake for 8-10 minutes, turning over at the halfway point, until golden brown.
  6. Remember when I told you to choose between two options earlier?  Well it's crunch time -- literally!  Whichever method you go with, you'll essentially be doing the same thing.  Spread the crunchy tortilla with the beans, drizzle with taco sauce, enchilada sauce, or even hot sauce and top with freshly grated cheese.  Lots of it.  Then either stack it or return it by it's lonesome to the oven/toaster atop a sheet of foil or a baking pan to melt the cheeses.  Once you've achieved melty perfection, pile on as many toppings as you can  physically muster and commence faceplant.

Notes

  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition Information

Calories 159kcal (8%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 189mg (8%) Potassium 281mg (8%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 438IU (9%) Vitamin C 11mg (12%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 189mg 8%
Potassium 281mg 6%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 438IU 9%
Vitamin C 11mg 12%
Calcium 54mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.