Crispy Vegan Tostadas with Roasted Sweet Potato, Black Beans and Fresh Guacamole

If you love the flavors of tacos but crave the satisfying crunch of nachos, tostadas are the perfect fusion. These vegan masterpieces are piled high with hearty black beans, roasted sweet potatoes and bell peppers seasoned with a zesty fajita spice blend, fresh tomato salsa and rich, creamy guacamole. Every bite delivers a burst of texture and taste-so delicious, you won’t miss the meat!

This recipe is completely plant-based and comes together in just 35 minutes. The tostada shells are made from flour tortillas baked or fried until golden and crispy, then topped with a colorful array of veggies and creamy guac. Perfect for a quick weeknight dinner or a fun weekend lunch, these tostadas are sure to become a favorite in your household.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into ½-inch cubes. Core and seed the bell pepper, then slice into thin strips. Peel and thinly slice the onion. Mince the jalapeño (remove seeds for less heat).
3. On the prepared baking sheet, toss the sweet potato, bell pepper and onion with 2 teaspoons of cooking oil, the fajita spice blend and a pinch of salt and pepper. Spread in an even layer and roast for 20-25 minutes, until tender and lightly browned.
4. While the vegetables roast, drain and rinse the black beans. In a small bowl, mash half of the beans with a fork, leaving the rest whole. Stir in the Tex-Mex paste and a squeeze of lime juice. Season with salt to taste.
5. Prepare the salsa: dice the tomato and place in a bowl. Add half the minced jalapeño (reserve the rest for garnish), a squeeze of lime juice and a pinch of salt. Stir in a tablespoon of chopped cilantro. Set aside.
6. Make the crema: in a small bowl, mix the vegan mayonnaise with a squeeze of lime juice and a pinch of salt. Set aside.
7. To crisp the tortillas: heat 4 teaspoons of oil in a large skillet over medium-high heat. Working one at a time, fry each tortilla for about 1 minute per side until golden and crispy. Drain on paper towels. Alternatively, brush tortillas with oil and bake at 425°F for 8-10 minutes, flipping halfway.
8. Spread each crispy tortilla with a layer of the black bean mixture. Top with roasted vegetables, a spoonful of salsa, a drizzle of vegan crema and a dollop of guacamole. Garnish with remaining jalapeño slices and fresh cilantro leaves. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well for tostadas. They are typically smaller and have a different texture, but they crisp up nicely. Adjust cooking time as needed.

How do I store leftovers?

Store the components separately: keep the crispy tortillas in an airtight container at room temperature and refrigerate the toppings. Assemble just before serving to maintain crunch.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tortillas (corn or a gluten-free blend) and ensure your spice blend and other ingredients are certified gluten-free.