If you’re feeling a little spicy and craving some Mexican food, this vegan tostada recipe is about to come to your rescue. Each crispy corn tortilla is bursting with flavor, filled with spicy slow-cooked skillet potatoes, homemade guacamole and black beans. You can even top with hot sauce if you really want to feel the heat and beat the winter chill. And if you have any leftover guacamole, you should definitely pair it with these citrus tortilla chips.
Ingredients
Chili potatoes
1-2 Tbsp. coconut oil
1/4 tsp. paprika
1/2 tsp. cumin
1 tsp. chili powder
Salt, to taste
Pepper, to taste
8 – 10 small red potatoes, diced
Green onion, chopped
Guacamole
1/2 tsp. garlic powder
1 tsp. onion powder
Salt, to taste
Pepper, to taste
1 large Hass avocado, mashed
1 large tomato, diced
Cilantro, thinly sliced
1 lime, juiced and zested
1 lemon, juiced
Tostadas
8 corn tortillas, small
1 can black beans, mashed
Hot sauce
Cilantro
Lemon
Lime
Directions
- To prepare potatoes, wash, scrub and dry them, and dice them into 1” x 1/2” chunks. In large bowl, soak chunks in salted, cold water for 5 to 10 minutes. Drain and pat dry.
- In large skillet, cook oil, seasonings, and potatoes in an even layer over medium heat for 10 minutes without stirring. At 10-minute mark, flip or mix everything and cook an additional 10 minutes. Repeat four or five times, or until potatoes are tender. Add green onions on last heating round.
- To make guacamole, in medium bowl, mash avocado and stir in lemon and lime juice. Fold in garlic and onion powders, tomato and cilantro. Add salt, pepper and lime zest to taste.
- To assemble tostadas, preheat oven to 425 degrees F and line baking sheet with parchment paper.
- Drain black beans, and in small pot, mash them over low heat. Add water to thin, if necessary.
- Arrange tortillas on baking sheet and bake for five minutes, flip them and bake an additional five minutes.
- Spread beans on each tortilla and top with potatoes, a scoop of guacamole and, if desired, hot sauce. Garnish with extra cilantro.
