These hearty black bean tostadas prove that vegans know how to party! Creamy refried beans, crispy plantains and tortillas, and charred summer veggies add up to a fiesta of flavors and textures that will make this dish a regular in your recipe repertoire. Look for a smoky chipotle salsa at your grocery store—a dollop ties all the flavors together. If you can’t find plantain strips at your local grocery or Hispanic specialty market, you can get them online. Or use plantain chips—just use a little less, as they tend to be slightly higher in fat and sodium.
1/2 cup water
1/2 cup white vinegar
1/4 cup granulated sugar
1 cup thinly sliced radishes
1 large (8-oz.) red onion, cut into 1/2-inch rings
1 1/2 tablespoons olive oil, divided
2 ears fresh corn
1 1/2 cups lower-sodium refried black beans (such as Amys Organic)
6 1/2 tablespoons salsa (such as Frontera Chipotle Salsa), divided
1/4 teaspoon kosher salt, divided
4 ounces arugula (about 4 cups)
1 (8-oz.) steam-in-bag haricots verts (French green beans), cooked
1 cup cherry tomatoes, halved
8 tostada shells
1/2 ripe avocado, sliced
1 (2.5-oz.) pkg. plantain strips (such as Tumbis)
1/2 cup chopped fresh cilantro
Added sugars 2g
Calcium 17% DV
Potassium 17% DV
How to Make It
Preheat broiler with oven rack 6 inches from heat. Place baking sheet in oven (do not remove pan while oven preheats).
Add 1/2 cup water, vinegar, and sugar to a saucepan over high; bring to a boil, stirring to dissolve sugar. Place radishes in a heatproof bowl; add vinegar mixture.
Toss onion rings with 1 tablespoon olive oil in a medium bowl. Brush corn with remaining 1/2 tablespoon oil. Carefully remove pan from oven; add onion and corn to pan, and broil until charred, about 15 minutes, turning halfway through. Adjust oven temperature to 400°F.
Combine refried beans, 1 1/2 tablespoons salsa, and 1/8 teaspoon salt in a small saucepan over medium; cook until warm, about 5 minutes.
Cut corn kernels off cob; combine with arugula, cooked green beans, tomatoes, remaining 5 tablespoons salsa, and remaining 1/8 teaspoon salt in a large bowl.
Bake tostada shells on a baking sheet until warmed, about 1 minute. Spread 3 tablespoons bean mixture on each tostada shell. Top each with 3 onion rings, 1/2 cup arugula mixture, 2 tablespoons drained pickled radishes, avocado, plantain strips, and 1 tablespoon cilantro.
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