Based on the early diet of Mexico, I have a vegan main dish for you for Cinco de Mayo - or for any day! These are so simple to put together (not to mention fun)! Enjoy!
Vegan Tostadas
Amounts depend on the number of individuals you are serving. I usually allow 2 tostadas per person. For the 2 cups of beans called for here, I would expect to make 6-8 tostadas.
Base ingredients:
6 to 8 Tostadas (make your own corn tortillas, or purchase premade)
2 cups of refried beans (use leftover or canned beans)
1 cup vegan "cheddar cheese" shreds (I use Daiya)
For topping:
1 1/2 cups shredded lettuce
1 1/2 cups diced tomato
1 cup salsa
1/2 cup sliced olives
1/2 cup thinly sliced onion
1 diced avocado, tossed with a small amount (approx 2 teaspoons) of lime juice
Use any other toppings that you wish!
To prepare:
If you are preparing your own refried beans, make them first.
Refried Beans:
Start with cooked pinto beans and the thickened broth.
For 2 cups of precooked beans, cook 1/2 medium white onion in 2 Tablespoons of vegetable oil (the "authentic" version would use lard, but that's not happening in my kitchen, so, we're going with the oil - use whichever you like) until tender.
Add the beans and cook over medium high heat, stirring and mashing the beans as they cook.
You want to do more here than merely heat the beans through - you are looking for a slight drying around the pan edges. When that begins to happen, the beans are ready to use.
After the beans are done, set them aside, and fry up the tortillas for your tostadas:
Tostadas:
Line a large platter with paper towels to drain the tortillas once they are fried. Set aside.
In a pan just larger than the tortillas, heat vegetable oil to approximatley 350 degrees. The oil should be about 1-inch deep, just enough to cover the tortillas as you fry them. Fry the tortillas one at a time until the edges begin to turn golden brown and the tortillas are no longer flexible. In order to achieve a slight scoop shape, press the center of the tortillas down as they begin to fry. This will cause the edges to curl slightly and they will hold your toppings better.
Transfer tortillas to platter to drain once cooked.
Amounts depend on the number of individuals you are serving. I usually allow 2 tostadas per person. For the 2 cups of beans called for here, I would expect to make 6-8 tostadas.
Base ingredients:
6 to 8 Tostadas (make your own corn tortillas, or purchase premade)
2 cups of refried beans (use leftover or canned beans)
1 cup vegan "cheddar cheese" shreds (I use Daiya)
For topping:
1 1/2 cups shredded lettuce
1 1/2 cups diced tomato
1 cup salsa
1/2 cup sliced olives
1/2 cup thinly sliced onion
1 diced avocado, tossed with a small amount (approx 2 teaspoons) of lime juice
Use any other toppings that you wish!
To prepare:
If you are preparing your own refried beans, make them first.
Refried Beans:
Start with cooked pinto beans and the thickened broth.
For 2 cups of precooked beans, cook 1/2 medium white onion in 2 Tablespoons of vegetable oil (the "authentic" version would use lard, but that's not happening in my kitchen, so, we're going with the oil - use whichever you like) until tender.
Add the beans and cook over medium high heat, stirring and mashing the beans as they cook.
You want to do more here than merely heat the beans through - you are looking for a slight drying around the pan edges. When that begins to happen, the beans are ready to use.
After the beans are done, set them aside, and fry up the tortillas for your tostadas:
Tostadas:
Line a large platter with paper towels to drain the tortillas once they are fried. Set aside.
In a pan just larger than the tortillas, heat vegetable oil to approximatley 350 degrees. The oil should be about 1-inch deep, just enough to cover the tortillas as you fry them. Fry the tortillas one at a time until the edges begin to turn golden brown and the tortillas are no longer flexible. In order to achieve a slight scoop shape, press the center of the tortillas down as they begin to fry. This will cause the edges to curl slightly and they will hold your toppings better.
Transfer tortillas to platter to drain once cooked.
Pressing down on the center of the tortilla when frying will cause the tortilla to curl slightly at the edges.
Back side of fried tostada. The front will be slightly lighter in color, but still a golden brown.
To Assemble Tostadas:
Spread each tostada with 1/4 cup of the refried beans, then layer lettuce, tomato, avocado, olives, salsa, cheese, etc. on top. Serve immediately.
These recipes are part of my Cinco de Mayo menu, which can be found HERE.
Spread each tostada with 1/4 cup of the refried beans, then layer lettuce, tomato, avocado, olives, salsa, cheese, etc. on top. Serve immediately.
These recipes are part of my Cinco de Mayo menu, which can be found HERE.
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