Crispy Vegan Tostadas with Sweet Potato, Black Beans &Amp; Fresh Salsa

If you love the flavors of tacos but crave the satisfying crunch of nachos, these vegan tostadas are your perfect match. Piled high with hearty refried beans, roasted veggies seasoned with a smoky fajita spice blend, fresh tomato salsa and rich guacamole, every bite is a burst of flavor and texture.

This plant-based recipe is not only delicious but also easy to make. The crispy tortillas provide the perfect base for the colorful toppings, making it a fun and satisfying meal for any night of the week. Whether you’re a seasoned vegan or just looking to add more meatless meals to your rotation, these tostadas are sure to impress.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayoView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Refried Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Peel and dice the sweet potato into ½-inch pieces. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons.
2. On a baking sheet, toss the bell pepper, sweet potato and sliced onion with a drizzle of oil, the fajita spice blend, a generous pinch of salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. (For 4 servings, divide vegetables between two sheets and roast on top and middle racks.)
3. While the vegetables roast, dice the tomato into ¼-inch pieces. Roughly chop the cilantro. Quarter the lime. Mince the jalapeño, removing ribs and seeds for less heat. In a medium bowl, combine the tomato, minced onion, cilantro, juice from half the lime, a pinch of salt and pepper and as much jalapeño as desired. In a small bowl, whisk together the vegan mayo and guacamole. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
4. Drizzle the tortillas with 1 tablespoon oil (2 tablespoons for 4 servings) and brush or rub to coat both sides. Arrange them on a second baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on the middle rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4 servings, wait for the vegetables to finish roasting, then transfer them to a large bowl. Divide the tortillas between two baking sheets and bake on the top and middle racks, flipping and swapping rack positions halfway through.) Watch carefully-tortillas can quickly go from toasted to burned!
5. Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add the refried beans and cook until warmed through, 1-2 minutes.
6. Divide the tostadas among plates. Spread each with refried beans, then top with roasted vegetables, salsa and creamy guacamole. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up slightly differently, so adjust baking time as needed.

How do I store leftover tostada components?

Store the roasted vegetables, salsa and refried beans separately in airtight containers in the refrigerator for up to 3 days. Keep the crispy tortillas at room temperature in a sealed bag.

Can I make this recipe gluten-free?

Yes, simply use gluten-free tortillas and ensure your fajita spice blend and refried beans are certified gluten-free.