Vegan Tostadas with Fajita Veggies
These Vegan Tostadas with Fajita Veggies are so satisfying and easy to make. They are loaded with refried black beans, sautéed veggies, and all of the best tostada toppings!
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Servings: 6
Ingredients
- 6-8 Tostada Shells store-bought or homemade
- 1 batch Vegan Refried Black Beans
- 1-2 tablespoons Olive Oil
- 1 Large Red Onion thinly sliced
- 1 Large Red Bell Pepper thinly sliced
- 1 Large Green Bell Pepper thinly sliced
- ½ teaspoon Dried Oregano
- Pinch of Kosher Salt
- Pinch of Black Pepper
- Toppings listed above
Instructions
- Prepare the vegan refried black beans and toppings of your choice. I recommend pico de gallo, homemade guacamole, and corn salsa.
- Preheat the oven to 325F.
- In a large frying pan over medium-high heat, heat oil. Add the thinly sliced onions and peppers. Cook until softened but still slightly crisp, about 7 minutes. Remove from heat.
- Heat the store-bought tostada shells in the oven for about 5 to 6 minutes.
- I used store-bought tostada shells but you can make your own from scratch very easily by frying corn tortillas or baking them in the oven until crispy. Frying Instructions: If making your own fried tostada shells, carefully fry them in hot oil until golden brown and crispy.Baking Instructions: Preheat the oven to 400F and brush each side of the corn tortilla with oil. Bake for 5 minutes on both sides until crispy.
- Spread the tostada shell with refried black beans and top with the fajita veggies. Add on the toppings of your choice and serve immediately!
Notes
Important Note: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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