Description
Easy vegan tostadas with zucchini spirals, lettuce, tomato, avocado, and refried pinto beans. Perfect for a different take on taco Tuesday!
Ingredients
Vegan Zoodle Tostadas
- 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
For serving
- hot sauce
- cilantro
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the corn tortillas to the baking sheet flat and bake them for 8-10 minutes, until they’re crispy and hold their shape.
- Meanwhile, add the refried beans to a saucepan over medium heat with a splash of filtered water and optional avocado oil. Heat until they’re warmed throughout, adding more water or avocado oil as needed to reach desired smooth consistency.
- To assemble tostadas, smear ~1/4 cup refried beans onto each baked corn tortilla and top with raw zucchini spirals, lettuce, tomato, avocado, cilantro, and hot sauce.
- Serve immediately. Store any leftover toppings separately in the refrigerator and reassemble on freshly baked tortillas before serving.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Mexican
- Method: Oven, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free