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Vegan Tostadas with Refried Beans | Bake to the roots

Vegan Tostadas with Refried Beans

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:15
  • Total Time: 02:30
  • Yield: 8 1x
  • Category: Snacks
  • Cuisine: Mexico
  • Diet: Vegan


Delicious and easy to prepare – vegan tostadas with refried beans. The perfect party snack!



For the vegan queso sauce:
5.3 oz. (150g) raw cashews
1/3 cup (80ml) water, plus more if needed
1 tbsp. nutritional yeast*
1/2 tsp. garlic powder
1/4 tsp. salt
some Tabasco green pepper sauce
some fresh black pepper

For the refried beans:
2 cans (14 oz./400g each) black beans, rinsed and drained
2 tbsp. olive oil
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 small red onion, chopped
1 garlic clove, chopped
1/2 tsp. salt

For the fried mushrooms:
12 tbsp. olive oil
14 oz. (400g) brown mushrooms, diced finely
1 tbsp. tomato paste
12 tsp. taco seasoning

To finish the tostadas:
1 lettuce heart, sliced thinly
2 large tomatoes, diced
1 avocado, sliced thinly
some black olives, sliced
1/2 bunch of cilantro, chopped
1 lime, sliced
salt, pepper

8 small corn tortillas
some vegetable oil for frying


1. Start with the queso sauce and place the cashews in a heatproof bowl. Pour boiling water over the cashews and let soak for 2 hours.

2. While the cashews are soaking prepare the refried beans. Rinse and drain the beans and set them aside. Peel and chop the onion and garlic and set aside. Add the olive oil to a pot and heat up. Add the chili powder, ground cumin, and cayenne pepper and fry until the spices foam up and sizzle. Add the chopped onion and garlic and fry until soft and slightly browned – about 2-3 minutes. Add the drained black beans and mix everything. Let heat up and cook for a moment, then mash the beans with a potato masher. Season with salt and some more of the spices if needed and remove from the heat. If the mixture seems too thick, add some water. Set aside and keep warm.

3. Add the soaked and drained cashews to a food processor or blender, add the water, nutritional yeast, garlic powder, and salt and mix until you get a nice smooth sauce – if the mix is too thick, add some more water. Season with the Tabasco green pepper sauce and some fresh ground black pepper to your liking. Set aside.

4. Clean and dice the mushrooms finely. Heat up a pan with the olive oil and fry the mushrooms for 5-7 minutes until nicely browned and crispy. Add the tomato paste and mix everything, cook for a minute while stirring constantly – you want the tomato paste to get slightly browned. Season with the taco seasoning and remove from the heat and keep warm.

5. Chop/slice all the toppings you want to use and set aside. Heat up a small frying pan with some vegetable oil – the oil should cover the bottom of the pan completely and be deep enough so the tortillas can take a little swim (about 1/4 inch deep). Add a tortilla at a time and fry from both sides until nicely browned and crisp – takes about 30-60 seconds. Take the fried tortillas out of the fat and let drain on a piece of kitchen paper.

6. To assemble the tostadas place a fried tortilla** on a plate, spread some of the refried beans on top, add some fried mushrooms on top, sliced lettuce, diced tomatoes, avocado slices, and sliced black olives. Drizzle with the queso sauce, sprinkle with chopped cilantro. Garnish with a lime slice, season with some more salt and pepper, if you like, and serve immediately.


** Instead of frying the tortillas, you can also bake them. Preheat oven to 390°F (200°C). Place the tortillas on a baking sheet, brush them with some olive oil and bake for 4-5 minutes, then flip them and continue baking for another 4-5 minutes until crispy.

Keywords: vegan, tostadas, mushrooms, avocado, refried beans, tortilla, snack

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