My mom used to make bean tostadas growing up, I don’t really remember at all how she made them, I just remember being really excited to eat them!


If you live somewhere cold like I do and the tomatoes aren’t really great in the winter (or there just isn’t much local stuff to eat!) roasting them with a little lime juice and seasoning helps cook off some of the excess water and gives them nice flavor.


Veggie Tostada

Roasted Tomatoes

1 Tbsp Ginger, minced

2 Tbsp Tamari

2 Tbsp Fresh Lime Juice

½ tsp Dark Brown Sugar

1 Tbsp Canola or Rice Bran

1 cup Mixed Baby Tomatoes, halved

Whisk together ginger, tamari, lime juice, brown sugar and oil. Toss halved tomatoes in marinade. Lay tomatoes halved side up on a sheet tray. Drizzle with remaining marinade and bake for 10 minutes at 325 degrees.

Mixed Beans

1 cup canned Black Beans

1 cup canned Pinto Beans

1 cup canned Great Northern Beans

½ cup Yellow Onion, small diced

½ cup Poblano Pepper, small diced

½  Tbsp Dijon

½  Tbsp  Honey

1 Tbsp Sriracha

3 Tbsp Lime Juice

1 Tbsp Tamari

Whisk together Dijon, honey, sriracha, lime juice and tamari. Set aside.

Heat a saute pan over medium heat. Add a small splash of oil and saute onions and peppers until just tender. Add beans and season with salt. Heat beans through and drizzle with half the dressing. Toss to coat.

Masa Chips 

1 c Masa Flour 

2/3 cup Luke Warm Water 

1/4 tsp salt 


Mix ingredients together in a bowl, until a soft ball forms. Let the dough rest 3-5 minutes. Place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter. Fry in 325 degree oil, until golden.  


While the chip is hot, season with salt. 

To build tostada

1 cup Guacamole

1 recipe Roasted Tomatoes

1 recipe Mixed Beans

4 Masa Tostadas

1 cup shredded cabbage

¼ cup Cilantro

Remaining Lime Dressing from Beans

¼ cup Queso Fresco, crumbled

Spread avocado smash on each tostada. Top with ½ cup mixed beans and sprinkle with roasted tomatoes. Top each tostada with cabbage, cilantro and queso fresco. Drizzle with lime dressing!vvvvvvvvvv

Leave a Reply

Your email address will not be published. Required fields are marked *