Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

September 11, 2019

Two Peas & Their Pod Cookbook

Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen offers 115 family-friendly recipes with vibrant photos, plus party menus and cooking tips. This tostada recipe comes from the Vegetarian Main Dishes chapter.

Maria is a vegetarian and her husband, Josh, is not, so this book is perfect for blended families or those trying to eat less meat. Here are just a few recipes I’ve bookmarked to try:

Kale and Wild Rice Salad with Maple-Mustard Vinaigrette
Mushroom-Farro Soup
Stir-Fried Snap Peas with Orange, Ginger and Sesame Seeds
Enchilada-Stuffed Sweet Potatoes
Pesto-Havarti Mac and Cheese

Maria is famous for her homemade cookies, so you’ll find a bunch of delicious cookies (and desserts) in the back of the book.

Tostada Ingredients

These vegetarian tostadas (which are easily made vegan if you omit the cheese) are layered with several components. Maria’s techniques help these tostadas come together quickly.

Crispy Baked Tortillas

Be sure to use 100 percent corn tortillas so your tostadas turn out nice and crispy. I’ve made the mistake of trying to use a corn and wheat flour blend, and they never crisped up!

Refried Beans

Beans make these tostadas hearty enough to fill you up, offering protein fiber. Maria suggests buying vegetarian refried beans. I’m an over-achiever and decided to make my own with canned beans.

Mashed Avocado

This is basically simplified guacamole, and offers a wonderfully creamy component. You’ll mash up some avocados, stir in lime juice and add salt, to taste. Easy!

Jicama-Cilantro Slaw

This slaw is made with shredded green cabbage, crisp jicama, cilantro, lime juice, cumin, and chili powder. It’s simple to prepare and makes the perfect refreshing topper. (Jicama is a root vegetable that is delightfully crisp and mild in flavor. If you can’t find it, simply add more cabbage.)

Lightly Pickled Red Onions

We’ll stir some lime juice and vinegar into sliced onions, and let them rest. By the time the remaining components are ready to go, the onions will be lightly softened, mellowed in flavor, and pickled.

Grape Tomatoes and Queso Fresco

A handful of grape tomatoes (or cherry tomatoes) and some crumbled queso fresco finish off these tostadas. Queso fresco is a mild, creamy, crumbly Mexican cheese. Feta cheese is a good substitute if you can’t find it. Feta is more salty and tangy.

Tostada Tips & Notes

Traditional tostadas are made with fried tortillas; these are baked. I don’t like to deep fry at home, and corn tortillas bake up nice and crisp, anyway.

These tostadas are lighter than deep-fried alternatives since you’re brushing the tortillas with olive oil or spritzing them with cooking spray. (Primal Kitchen’s avocado oil spray is a great option for high heat and has no additives.)

Adjust these tostadas to taste. Lime juice and salt are key seasonings in this recipe, so be sure to use enough of each to make the flavors sing.

If you plan to have leftovers: Tostadas components are best stored separately before assembling. Store leftover mashed avocado with plastic wrap pressed against the surface, or save your avocado and mash it just before serving. Reheat the beans before assembling.

Please let us know in the comments how your tostadas turn out, and be sure to check out Maria’s book!