These vegan tostadas make a great, quick lunch, and they’re perfect for celebrating that late summer/early fall bounty!
I know, I’ve been on a Southwestern-style food kick lately. There are just so many ways to pile things on to a tortilla. This is pretty much the end of tomato season, so snatch up those late-blooming tomatoes at the farmers market while you can!
What I love about this recipe is that it’s healthy, delicious, and it comes together in just a few minutes. If you have a toaster oven, I recommend making this in there, but you can also use a regular oven for your vegan tostadas. I prefer using the toaster oven when I can, because it doesn’t heat up the house. Below, I mention that your tortillas can burn quickly. That is no joke! Keep a close eye on these suckers, because they can go from beautiful, golden brown to burnt and smoking in a flash.
- 2 small corn tortillas
- 1/2 cup black beans, cooked (Canned is fine. Pinto beans would work well in this, too!)
- handful of arugula (Spinach, pea shoots, or microgreens would work well, too – go with what’s in season where you are!)
- 2 generous slices of tomato
- your favorite hot sauce – I used my homemade peach hot sauce
- Veganaise or tahini for drizzling (optional)
- Place the tortillas on the baking tray for your toaster oven. If you have a pop up toaster, you can make these in an oven preheated to 350 instead.
- On top of your tortillas, layer the beans, tomato slices, and greens. Place in the toaster and toast for around 7 minutes. Keep an eye on this, because the tortillas burn easily. If youâ€™re using an oven, bake for 5-10 minutes, or until the tortilla turns a nice, golden brown.
- Plate up your tostadas and top with a little hot sauce, tahini or Veganaise drizzle, and serve with a side of guacamole for dipping.