I’ve said it before and I’ll say it again. I love crunchy tacos, nachos and what I’m going to introduce you to today, Tostadas!!
Tostadas are like an open-faced hard taco shell. You can layer them up as high as you want, although don’t try to fit the entire tostada in your mouth it will crumble and make a huge delicious mess. Tostadas can make the perfect lunch, dinner or even a late night snack since they’re pretty quick to put together. They have the perfect balance of texture, spice and savoury flavour.
The best thing when it comes to tacos, or nachos or Tostadas is that you can really top them with anything you want. You can also make breakfast Tostadas with vegan beef, chicken or tofu scramble, avocado, vegan cheese topped with sriracha. That’s a delicious way to start those busy mornings. There’s really no limit. They’re quick and satisfying at the same damn time!
In a skillet on medium-high heat add in oil with the minced shallots and garlic. Sauté about 2-3 minutes until just golden & fragrant.
Next, add in the chopped red peppers, black beans, zucchini & a little veggie stock {1 tablespoon at a time} just enough to loosen the mixture and help it cook without sticking. Sauté another 5 minutes until tender. Add in fresh basil leaves & cook another 2 minutes. Remove from heat, transfer to another dish & set aside.
In another skillet or cleaned up skillet from before heat up the beef-less beef, then add in the taco seasoning & mix well. Cook until warm and heated through, 3 minutes. Once done transfer to the veggie mixture and toss just to combine everything.
In a small saucepan add a ½ can of refried beans and heat it until warm. Remove from heat and set it aside.
Now it’s time to layer the stacks. Take 1 corn shell and top with 3 tablespoon refried beans. Then top with another shell. Add more refried beans, then top with the veggie mixture. Add some sliced avocado & top with Sriracha if desired. Serve and enjoy!
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 tablespoon Grape Seed Oil
- 1 large Shallot minced
- 2 Cloves Garlic minced
- 1 Red Bell Pepper diced
- 1 cup Black Beans drained and rinsed
- ½ Zucchini diced quite small
- 2 tablespoons Vegetable Stock for cooking
- 3 in Fresh Basil ripped in pieces
- ½ teaspoon Fresh Thyme
- 8 ounces BeefLess Beef
- 2 tablespoons Taco Seasoning
- ½ can Refried Beans
- 4-6 Tostada Shells
- 1 Avocado sliced in fourths
- Vegan Sour Cream
- Sriracha
Ingredients
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- In a skillet on medium-high heat add in oil with the minced shallots and garlic. Sauté about 2-3 minutes until just golden & fragrant.
- Next, add in the chopped red peppers, black beans, zucchini & a little veggie stock {1 tablespoon at a time} just enough to loosen the mixture and help it cook without sticking. Sauté another 5 minutes until tender. Add in fresh basil leaves & cook another 2 minutes. Remove from heat, transfer to another dish & set aside.
- In another skillet or cleaned up skillet from before heat up the beef-less beef, then add in the taco seasoning & mix well. Cook until warm and heated through, 3 minutes. Once done transfer to the veggie mixture and toss just to combine everything.
- In a small saucepan add a ½ can of refried beans and heat it until warm. Remove from heat and set it aside.
- Now it’s time to layer the stacks. Take 1 corn shell and top with 3 tablespoon refried beans. Then top with another shell. Add more refried beans, then top with the veggie mixture. Add some sliced avocado & top with Sriracha if desired. Serve and enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
