Name: Vegan Zoodle Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 6 corn tortillas; 1 15 oz. can refried beans (I used pinto beans but black or kidney works too!); 1 cup Cece’s Veggie Co. Organic Zucchini Spirals; 1 head of romaine lettuce shredded; 1 tomato, diced; 1-2 avocados, diced; hot sauce; cilantro

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Easy vegan tostadas with zucchini spirals, lettuce, tomato, avocado, and refried pinto beans. Perfect for a different take on taco Tuesday!

I need to work on my sleep schedule.

I’ve never had insomnia, but lately I’ve had serious trouble getting my ZZZs in.

Maybe it’s because I got way too invested in Hulu’s new original series: The Act, or maybe it’s just my mind on overdrive with the move.

Either way, I find myself camped out on my recliner chair thinking about everything and nothing all at once until finally my eyes shut and my mind is forced to follow suit.

Going, going, gone.

The entire month ahead is going to be insane, with two work trips, yoga teacher training, and a move.

Wake me up when September ends?

Well, and for Vegan Zoodle Tostadas.

This staple plant-based Mexican dish is easy to whip up for a quick nutritious meal in less than 30 minutes.

Make Vegan Tostadas at Home

I know we’ve already discussed and documented my weakness for Taco Bell on the blog, but can we address one more thing?

One of my favorite childhood orders was the Taco Bell tostada.

Have you ever had one?

They’re like the second cousin to tacos, the one you don’t visit with very often but every time you do you realize how stinkin’ cool they are.

In short, it’s basically a corn tortilla baked to crispy perfection, then topped with all of your favorite fixings.

For a while I remember Taco Bell took tostadas off of the menu– sad face.

Luckily, I recreated this easy clean version that you can make at home in less than 20 minutes!

All you need is the right tortillas and toppings.

What You Need to Make Vegan Zoodle Tostadas

I love using corn tortillas as the base for my Mexican eats because they’re usually vegan, gluten-free, and grain-free.

Check the ingredients if you aren’t sure– the ones I found are made with only corn, lime, and sea salt!

For beans, I heated up a can of refried pinto beans with a splash of filtered water to even out the texture.

You can also add a bit of avocado oil for creamier beans, but this isn’t necessary,

I added in Cece’s Veggie Co. Organic Zucchini Spirals for an unexpected raw zucchini twist.

Next comes the classic lettuce and tomato followed by diced avaocado.

Instead of cheese, I like to add avocado on top for creaminess and healthy fats.

Finally, finish off your towering tostada toppings with fresh cilantro and a squirt of hot sauce.

How to Serve Vegan Zoodle Tostadas

These Vegan Zoodle Tostadas are a great way to do Mexican that isn’t a burrito bowl or taco situation.

I used pinto beans but any refried bean will work here, so try using refried kidney or black beans instead for a different base.

How does one eat a vegan zoodle tostada?

I’m so glad you asked.

You can break the baked sphere into smaller pieces and eat it nacho-style or pick it up altogether and eat it pizza-style.

Because the corn tortillas absorb moisture, I recommend only making as many tortillas as you can eat in one sitting.

This is a recipe that’s best enjoyed fresh!

If you have leftover toppings: ie. lettuce, tomato, avocado, save them separately in the fridge for another purpose or for more tostadas tomorrow.

Enjoy!

More Vegan Tacos

I Want to Hear From You

If you make this Vegan Zoodle Tostadas recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren