These Refried Bean Tostadas are packed with delicious oil-free refried beans, creamy avocado, crunchy cabbage, zesty lime, and a dreamy cashew cream—all piled high on a baked corn tortilla. Perfect for lunch, dinner, or your next Taco Tuesday lineup!
This tasty whole food, plant-based recipe makes four (4) tostadas and is oil-free, gluten-free, and vegan.
Why You’ll Love These Refried Bean Tostadas
- Oil-Free & WFPB: This tostada skips the fryer and gets its crunch from the oven, no oil necessary.
- Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
- Loaded with Texture & Flavor: Creamy, crunchy, zesty, and fresh, each bite is a flavor and texture bomb.
- Nutritious & Satisfying: High in fiber, plant-based protein, and healthy fats, this tostada keeps you full and energized.
Nutritional Benefits of This Recipe
- The oil-free refried beans are high in protein and fiber. There are several health benefits to eating pinto beans, including having a low glycemic index and having compounds shown to be anti-inflammatory.
- Arugula is rich in antioxidants, vitamin K, and nitrate compounds that support heart health.
- Purple cabbage contains anthocyanins, which are powerful antioxidants shown to reduce inflammation and support cellular health.
What You Need to Make These Refried Bean Tostadas
- Sprouted corn tortillas: These form the crunchy base of the tostada.
- Oil-Free Refried Beans: Creamy and hearty, refried beans add a protein and fiber boost while keeping the dish satisfying.
A full list of ingredients with exact amounts can be found on the recipe card below.
Variations and Substitutions
- Make It Spicy: Add jalapeño slices, hot sauce, or a sprinkle of chili flakes.
- Add Veggies: Roasted bell peppers, corn, or sliced radish add even more flavor and texture.
- Nut Allergy?: Swap out the cashew sour cream for homemade salsa or our easy guacamole recipe.
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How to Prepare These Refried Bean Tostadas
This recipe has two make-ahead ingredients: the oil-free refried beans and the cashew sour cream sauce.
Step 1: Preheat your oven to 350°F (175°C). Place corn tortillas flat on a shallow baking sheet. Bake for 8 to 10 minutes or until crispy but not too brown. Remove the oven and set it aside.
Step 2: Chop purple cabbage and fresh cilantro. Slice the avocado.
Step 3: Add 2 cups of oil free refried beans to a dry skillet over medium heat. Cook for 5 to 7 minutes, stirring frequently, until heated through. Turn off the heat and cover with a lid to keep the beans warm.
Step 4: Begin assembling the refried bean tostadas, starting with the tortilla. The oven-baked corn tortillas will provide the base of the tostada.
Step 5: Add the heated refried beans to the baked tortilla.
Step 6: Spread the sliced avocado across the refried beans.
Step 7: Add the baby arugula.
Step 8: Evenly distribute the chopped purple cabbage across the top.
Step 9: Drizzle the cashew sour cream on top across the tostada.
Step 10: Finish off this refried bean tostada with some fresh chopped cilantro. Serve with a lime wedge and enjoy!
Meal Prep Tip
Meal prep the oil-free refried beans and use some for this recipe and the rest to add as the base for the breakfast bean burrito, in a bowl with rice and sautéed kale and mushrooms, and a side of oven-baked tortilla chips for crunch.
Recipe FAQs
Store each component separately in airtight containers. Reheat and assemble tostadas fresh to keep the crunch.
A tortilla is a soft, flexible flatbread, while a tostada is a tortilla that’s baked or fried until crispy. Tortillas are used to wrap fillings, while tostadas serve as a crunchy base for layered toppings.
Sure, just make sure they’re oil-free and whole grain if you're sticking to WFPB guidelines.
These oil-free refried bean tostadas are proof that clean eating doesn’t have to be boring. With the perfect balance of crunch, creaminess, zest, and color, they’re sure to become a favorite in your plant-based rotation.
Other Recipes to Check Out
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Refried Bean Tostadas
Ingredients
- 4 sprouted corn tortillas
- 2 cups oil free refried beans (make ahead)
- 1 avocado (sliced)
- 1 cup arugula (or substitute with baby spinach or chopped lettuce)
- 1 cup purple cabbage (finely chopped, okay to substitute with green cabbage)
- ½ cup fresh cilantro (roughly chopped)
- ½ cup homemade cashew cream (make ahead, or substitute with Easy Homemade Salsa)
- 1 lime
Instructions
- Preheat your oven to 350°F (175°C). Place corn tortillas flat on a shallow baking sheet. Bake for 8 to 10 minutes or until crispy but not too brown. Remove the oven and set it aside. The oven-baked corn tortillas will provide the base of the tostada.
- While tortillas are in the oven, prepare the homemade cashew cream according to recipe instructions.
- Chop purple cabbage and fresh cilantro. Slice the avocado.
- Add 2 cups of oil free refried beans to a dry skillet over medium heat. Cook for 5 to 7 minutes, stirring frequently, until heated through. Turn off the heat and cover with a lid to keep the beans warm.
- Assemble each tostada by adding the heated refried beans to the baked corn tortilla. Add sliced avocado, then arugula, purple cabbage, and cashew cream. Top with fresh cilantro. Serve with a lime wedge and enjoy!
Notes
- Make It Spicy: Add jalapeño slices, hot sauce, or a sprinkle of chili flakes.
- Add Veggies: Roasted bell peppers, corn, or sliced radish add even more flavor and texture.
- Nut Allergy?: Swap out the cashew sour cream for homemade salsa or our easy guacamole recipe.
- Leftovers: Store leftovers separately in airtight containers in the fridge for up to 3 days.
Gigi & Sersie
Wow! These were so delicious! The avocado and cashew cream are a must with the crunchy oven baked tortilla and refried beans.