Loaded Veggie Bean Tostadas

Celebrating Taco Tuesday with lots of Veggies, Big Flavor and a Crunchy Tostada

Savory, Tangy and Delish!

Celebrating Taco Tuesday with Tostadas! Veggie Bean Tostadas that boast Big flavor!

Sautéed peppers and onions seasoned with lime juice, refried black beans and jalepenos, quick and easy slaw, and sweet and spicy pickled onions, topped with queso fresco, sour cream-lime drizzle (I actually used an almond milk yogurt this time) & fresh cilantro.

Can’t tell you how delicious and savory this was! A perfect mix of zesty flavors and textures.

Recipe from America’s Test Kitchen Everyday Vegetarian magazine, it sounds complex but each topping was quite easy and took only about 30-40 minutes to prep total and there are left overs for the next day.  And it could be prepped earlier in the day and heated up as I did today.

Scroll down to see the recipe.

Loaded Veggie Bean Tostadas

Recipe

Recipe from America’s Test Kitchen Everyday Vegetarian magazine.

Veggie Bean Tostadas
 
Recipe adapted from America's Test Kitchen, these tostadas boast big flavor! An easy to make dinner with a great mix of savory and tangy flavors and textures.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
  • 1 bag coleslaw mix
  • 1 tablespoon finely chopped jarred jalapeños plus ¼ cup brine (I have used jarred banana peppers in place of jalapeños and loved them too.)
  • salt
  • pepper
  • ½ cup sour cream or greek yogurt (dairy-free alternatives work great)
  • 3 tablespoons lime juice
  • 1 15 oz can refried black beans
  • 2 tablespoons canola oil
  • 1 onion, sliced thin
  • 2 peppers (any combo red, yellow or green), seeded, and cut into thin strips
  • 3 cloves garlic, minced
For Serving
  • Gluten-free corn tortillas (grilled, or baked
  • queso fresco or feta, crumbled (Optional)
  • fresh cilantro, torn
Sweet and Spicy Pickled Onions
  • 1 red onion, sliced thin
  • 1 cup red wine vinegar
  • ⅓ cup sugar
  • 1 jalapeno, stemmed and seeded, cut into rings
  • ¼ tsp salt
Instructions
Sweet and Spicy Pickled Onions
  1. In a small saucepan, simmer vinegar, salt, jalapeños and salt until sugar dissolves
  2. Place onions in a heatproof bowl. Pour heated liquid mixture over onions and get sit about 30 minutes while you prep the rest of the vegetables. Discard liquid.
  3. Can be prepped ahead and kept in the refrigerator for a few days.
Tostadas
  1. Mix coleslaw: In a large bowl, toss coleslaw with 3 tablespoons jalapeño (or banana pepper) brine. Season with salt and pepper. Set aside.
  2. Mix lime crema: In a small bowl, whisk together sour cream and 2 tablespoons lime juice. Set aside.
  3. Mix refried beans with jalapeños and 1 tablespoon jalapeño brine, season with salt and pepper.
  4. Meanwhile, in a large saucepan, over medium high heat, add oil, heat a moment, then add onions and peppers and saute 5-7 minutes or until tender and lightly browned. Add garlic and saute 30 seconds. Turn off heat, stir in 1 tablespoon lime juice and season with salt and pepper to taste.
  5. When ready to eat, spread refried beans over tostadas and bake at 450 degrees for 5-10 minutes or until warm and crisp.
  6. Remove from oven. Top with pepper and onion mixture, slaw, pickled onions, queso fresco, cilantro and lime crema.

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