Vegan Tostadas with Refried Beans and Tofu Chorizo
User Reviews
5
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Prep Time
4 mins
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Cook Time
20 mins
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Total Time
24 mins
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Servings
8 toastadas
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Calories
151 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Tostadas with Refried Beans and Tofu Chorizo
Description
The recipe starts by preparing a cabbage slaw from shredded cabbage, carrot, minced red onion, thinly sliced jalapeño, lime juice, olive oil, and salt, which is massaged to soften the vegetables. The tofu chorizo is warmed in a skillet, while vegan refried beans are heated and thinned as preferred. Tostada shells are crisped in the oven until golden and brittle.
The tostadas are assembled by spreading the warmed bean and chorizo mixture evenly on each crisp shell, then topped with the cabbage slaw, sliced radish, and cilantro. Drizzles of red chili sauce or habanero salsa introduce optional fiery flavors. The combination delivers a balance of creamy, spicy, fresh, and crunchy elements in every bite.
Refreshing the tostada shells before assembly and adjusting seasoning and texture of store-bought beans elevates the final dish. Balancing toppings to avoid sogginess preserves tostada crispness. This preparation suits gatherings or meals that benefit from bold plant-based Mexican-inspired flavors.
Ingredients
Cabbage slaw:
- 3 tablespoons red onion minced
- 1 ½ cups cabbage shredded
- ½ cup carrot julienne cut, or shredded
- 1 jalapeño thinly sliced
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- ¼ teaspoon salt
Protein:
- 1 ½ cups refried beans vegan
- 1 cup vegan chorizo
To Serve and garnish:
- 8 tostada
- red chili sauce to taste
- habanero salsa to taste
- 1 radish thinly sliced, red
- cilantro leaves
- ½ cup cotija cheese vegan
Instructions
- Preheat the oven to 350°F (175°C). For the cabbage slaw, in a medium bowl, combine minced red onion, shredded cabbage, julienne-cut or shredded carrot, thinly sliced jalapeño, lime juice, olive oil, and salt. Toss well, and massage and squeeze the slaw by hand to tenderize the cabbage and carrots. Set aside.
- Warm the vegan chorizo in a skillet over medium heat until heated through, stirring occasionally.
- Simultaneously, warm the refried beans in a saucepan over medium heat, stirring and adding a small amount of water if their consistency is too stiff for your preference.
- While the beans and chorizo warm, arrange the tostadas on a baking sheet and place in the preheated oven. Bake for 5-7 minutes, or until crisp.
- Once the tostadas are crisp, remove them from the oven and spread a generous amount of the bean and chorizo mixture on each tostada.
- Serve the tostadas topped with the prepared cabbage slaw, sliced radish, and cilantro leaves. Drizzle with red chili sauce or habanero salsa according to taste, and sprinkle with vegan cotija crumbles.
Notes
- Refresh store-bought tostada shells by baking or air frying them for 5 minutes until crisp.
- Enhance store-bought refried beans by gently heating, stirring to prevent sticking, and seasoning with cumin, lime juice, or hot sauce as desired.
- Balance toppings by layering bean spread, then chorizo, followed by fresh veggies and light sauce to keep shells crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8toastadas
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Sodium | 480mg | 20% |
| Potassium | 110mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1452IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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