Refried Bean Tostadas

5 from 2 votes

These refried bean tostadas has a crunchy, spicy base with fresh baby arugula, cilantro, purple cabbage, lime juice, and topped off with a delicious drizzle of cashew cream.

Prep Time15

Cook Time15

Total Time20

Course: Lunch/Dinner Entrée

Cuisine: Southwestern

Diet: Vegan

Servings:

Calories: 296kcal

Author: Gigi & Sersie

Ingredients

4 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)
1 lime

Instructions

This recipe has two make-ahead ingredients: the oil-free refried beans and the cashew sour cream sauce.
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.
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.
Begin assembling the refried bean tostadas, starting with the tortilla. The oven-baked corn tortillas will provide the base of the tostada.
Add the heated refried beans to the baked tortilla.
Spread the sliced avocado across the refried beans.
Add the baby arugula.
Evenly distribute the chopped purple cabbage across the top.
Drizzle the cashew sour cream on top across the tostada.
Finish off this refried bean tostada with some fresh chopped 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.
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.

Nutrition