Taco Tuesday or Tostada Thursday — these crunchy, flavorful vegan tostadas will quickly become a weekly favorite. Crispy tostada shells are layered with creamy refried beans, savory banana-peel carnitas, crunchy roasted black beans, tangy salsa with pineapple, and fresh shredded lettuce. Bright, bold, and satisfying, these tostadas deliver texture and flavor in every bite.
It all started at a bodega
I set myself a fun challenge: make a delicious meal using only items I could buy at my local bodega (convenience store). The result surprised me — these tostadas came together beautifully from simple store-bought ingredients.
I grabbed a can of vegan refried beans, a can of black beans, a bag of crispy tostadas made with coconut oil, salsa, canned pineapple, limes, and bananas. I’d recently developed a banana-peel carnitas recipe and knew the shredded banana peel would add an unexpectedly meaty texture that paired perfectly with creamy refried beans. Crispy roasted or air-fried black beans add crunch, while the fresh salsa mixed with pineapple brightens every bite. You don’t have to source these items from a bodega — the recipe works just as well with ingredients from any grocery — but do try it soon.
Watch my Vegan Tostadas Video
Additional toppings
While the basic combination of refried beans, banana-peel carnitas, crispy beans, and salsa is delicious, these tostadas are even better with extra toppings. Pile on shredded romaine, chopped cilantro, or a spoonful of guacamole. Sliced avocado or a squeeze of lime also complements the flavors nicely.
Other delicious swaps for the vegan tostadas
Canned refried beans: You can easily make creamy vegan refried beans at home. Sauté minced onion and garlic in a little oil, add a can of pinto beans (about 2 cups), 1/2 teaspoon cumin, and 1/4 cup water. Mash and simmer until creamy, seasoning with salt and pepper to taste.
Banana-peel carnitas: If you don’t want to use banana peels, try mushroom carnitas for an even heartier, meaty texture. Jackfruit is another excellent substitute if you prefer a pulled-meat style option.
Crispy beans: If you don’t have an air fryer, roast the seasoned black beans on a baking sheet at 400°F (about 200°C) for 20–30 minutes, or until they’re crisp. Other beans or small lentils can be used in the same way.
Vegan Tostadas
Ingredients
- 1 recipe for banana carnitas, recipe here
- 1 can black beans, about 2 cups cooked beans
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1 can vegan refried beans
- 1/2-1 cup tomato salsa
- 1/2 cup diced pineapple, fresh or canned
- 8 tostadas
Instructions
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Make the banana-peel carnitas according to the linked recipe.
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In a mixing bowl, toss the drained black beans with oil, nutritional yeast, garlic powder, smoked paprika, and salt.
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Air-fry the beans at 400°F for 10 minutes, shaking halfway through, until crisp. Or roast on a baking sheet at 400°F for 20–25 minutes until crunchy.
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Warm the refried beans in a small pot over low heat, stirring until smooth and heated through.
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Mix the tomato salsa with the diced pineapple to create a bright topping.
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Assemble the tostadas: spread refried beans on each tostada, top with banana-peel carnitas, add the crispy black beans, spoon on the salsa-pineapple mixture, and finish with shredded lettuce and cilantro if desired.
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