Food, Recipes

“Refried Bean” Vegan Tostadas With Cilantro Jalapeño Crema

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"Refried Bean" Vegan Tostadas With Cilantro Jalapeño Crema

Some meals are seasonal. In winter, stews, pasta bakes, and all manner of roasted squash are ubiquitous. In the summer months, salads, smoothies, and no-bake desserts abound. But tostadas? Tostadas are welcome all year long.

I make lots of taco variations, but this recent version has to be one of my favorites. Savory pinto beans and sweet tomato corn salsa are topped with a creamy cilantro jalapeño crema–combined, these tacos are full of texture and flavor. I’ve been eating these vegan tostadas for breakfast, but they would be equally delicious for lunch or dinner.

“Refried Bean” Vegan Tostadas With Cilantro Jalapeño Crema

By Molly Lansdowne

Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 2-4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 can (1 1/2 cups) pinto beans
  • 4 oz can green chiles
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1 cup fresh or frozen corn
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1/4 cup cilantro, packed
  • 2 tablespoons tahini
  • 1 tablespoon lime juice
  • 4 pickled jalapeños
  • 1 teaspoon pickling liquid
  • 1/2 teaspoon sea salt
  • 1/3 cup water
  • 4 corn tortillas, toasted in a pan until crispy
  • Optional toppings: pickled jalapeños, avocado slices, vegan cheese
Directions

1. Warm olive oil in a large skillet over medium heat. Add beans and green chiles and cook for 5 minutes. Add chili powder, cumin, paprika, and sea salt. Mash about half of the bean mixture with the back of a spoon and saute for another 2 minutes. Set aside.

2. Two make the salsa, bring two cups of water to a boil in a small saucepan. Add corn and blanch for 2 minutes, drain, and run under cold water. Place cooked corn in a large bowl with tomatoes, onion, olive oil, salt, and pepper. Mix to combine. Set aside.

3. To make the crema, place cilantro, tahini, lime juice, jalapeños, pickling liquid, sea salt, and water in a blender. Blend on high for 30 seconds, until smooth and creamy.

4. To assemble tostadas, spread a tablespoon of the “refried beans,” top with the tomato corn salsa, and drizzle on the crema. Top with more pickled jalapeños, avocado slices, or vegan cheese.

Also by Molly: Chickpea Vegetable Fajitas

Related: Vegan Sweet Potato Tofu Quesadilla

Tacos with Vegan Walnut “Meat”

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Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @mollyrose009.
Molly Lansdowne

@molly_lansdowne

Vegan. Boston, MA.
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