vegetarian tostadas

These Mexican tostadas feature refried beans, avocado and cabbage slaw on crisp, baked corn tortillas. This tostada recipe is easy, filling and meatless! Recipe yields 6 hearty tostadas, enough for 3 to 6 servings.

Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

red onion, thinly sliced

lime

white vinegar

salt

green cabbage

cilantro leaves

1/4-inch-thick slices peeled jicama, or additional shredded cabbage

cumin

chili powder

Salt and black pepper,

corn tortillas

Extra-virgin olive oil

Salt,

beans

avocados,

grape tomatoes

queso fresco or feta cheese

Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.

Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.

Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.

Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.

Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

It will be Tostada Thrusday at our house tonight!! Thank you Kate for the great recipe (and Maria too!) The Jicama slaw will be perfect for a hot Phoenix supper. Love to Cookie!!

I love jicama but I don't know many ways to use it. I'll enjoy this new recipe. Thanks!

These were delicious! The whole family approves. I needed to get dinner on the table a little faster tonight, so I took the canned refries beans shortcut, as well as the already-crispy tostadas they sell in the tortilla section. Still amazing. I’m in love with the slaw. Gracias!

Kate,
We made these tonight complete with your homemade refried beans.  Your recipes always turn out wonderfully, thank you!  This one, in particular is especially delicious - fresh, light and perfect for a hot September football watching evening.....we will make the components individually and together often.  Thank you so much for the fantastic posts!  -Beth

Easy and delicious! Really loved the Jicama in particular. The perfect weeknight recipe.

My family and I loved this recipe! The variety of textures and the bright flavors are a perfect mix.  Using a mandoline slicer makes the cabbage slices nice and thin. I have already made it twice and will certainly do so again soon! Thanks for yet another great recipe!

I had printed this recipe off months ago, thinking it looked so good; but when I read the recipe details I was a bit hesitant to actually make it. Pickled onions? Cabbage with chili seasoning? Huh.
Well, I am so glad that I felt adventurous today! I actually put the onion and cabbage steps together in the morning before I went to work so I would only be left will a simple heat-and-eat at supper time. Those onions I wasn't too sure about? Awesome! I started in on them while I was waiting for the tortillas. I did omit the cumin from the cabbage. Not a huge fan of it and the chili powder was more than enough seasoning for me. I also found that one can of refried beans was enough for 5-6 tostadas. The whole combination of flavors going on here is amazing! I will definitely be making this again.

Lovely recipe as always! Couldn’t find jicama in the store right now so thought a pear might make for a good substitution. I think this recipe will be a perfect go-to template for lots of quick weeknight variations!

Loved this! I skipped the cabbage and added Nopales, Made your refried beans recipe using dry black beans and they came up fantastic. I added a garlic Chipotle aioli ( vegan)

Another fantastic meal! It all comes together pretty quickly (I did cheat and use canned refried black beans because I already had some). This was actually my first time buying jicama - I had to look up what it looked like whole at the store because I had only seen it chopped up!! Yay for new experiences! I think next time I'll add in some heat because I'm addicted to spice but it's not really necessary since it's already so delectable without it. Your recipes are always so easy to follow, thanks for another gem to add to our regular rotation! Mexican food all day every day.

Loved this recipe! The slaw and pickled onions were my favourite part! Will definitely make again!

I made this last night. It was fabulous!! I really enjoyed it, I’m looking forward to making it again, real soon!!

These tostados were wonderful!  The colors and flavors of this dish made it appetizing and fun to eat.  I made extra of the pickled onions and I'm using them on sandwiches and garnishes for other dishes. I've never tried crisping the tortillas in the oven, but I will never fry again! The jicama slaw was the perfect spicy crunch to top off this dish.

My wife and I have been eating tostados for years.  They have been good, but not great.  I came upon your recipe for tostados and tried them.  Wow!  They were easy to make and delicious.  The combination of beans, avocado and slaw was perfect.  This is the only recipe we will use when making tostados.  Thank you for your magic in the kitchen.

Made this last night as i had (mostly) everything in the cupboard. BOY OH BOY is that refried bean recipe amazing!!! I'm never buying tins of it again!

These were fabulous! This was our first introduction to jicama and we are hooked. We toasted the tortillas on an electric griddle instead of in the oven just for convenience and that seemed to work just fine as well. Thanks Kate and Maria!

Followed exactly and the flavors were so nice.  Love the pickled onion.  We topped it with a dollop of greek yogurt.  I've NEVER bought jicama, now with the extra going to try and make jicama fries :-)

Hi we've made several of the recipes from your blog. Our favorite is the tostadas. It was fun adding the jicama, a vegetable new to the family.  Both of my adult children had seconds and were all smiles. My son asked for the recipe. I think I'm gonna get a request for this dinner in the near future.

These were the BEST tostadas we have ever made!  A delicious blend of flavors.  I never eat raw onion and my husband is not a cabbage fan, especially on Mexican cuisine, however we both loved how they tasted in this recipe.  This will be a new addition to the dinner rotation.  Thank you for sharing!

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