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    Home » Recipes » Appetizers / Small Bites

    Published: Sep 19, 2015 · Modified: Sep 5, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream

    Jump to Recipe Pin

    These cute easy Mini Bean Tostadas are perfect for a party or after school snack. They are a great recipe to get the kids involved with.

    Mini Bean Tostadas on plate.

    Refried beans are one of my go-to proteins in a meal if I am crunched for time. Many times I make a beanadilla with them.

    For something different, I decided to make these Mini Bean Tostadas with Pico de Gallo. They are easy to make and make a great appetizer for a party. Because they are made in a muffin tin and their edges are curved, they hold the filling better than a typical flat tostada.

    For the tostadas you could use brown rice or corn tortillas, but let me tell you, after doing a long photo shoot with them, I prefer the corn tortillas. If you look closely in the photo you will see 3 brown rice tortilla tostadas and 2 corn tortilla tostadas (the corn are on the left).

    The corn tortillas stayed crispy longer, and if you are serving these at a party, you definitely want them to hold their crispiness. Of course, it probably depends on what corn tortillas you buy also. I used Trader Joes, but Food For Life Sprouted Corn Tortillas are pretty thick and hold up as well. The Food For Life corn tortillas are the tortillas I always use in my chilaquiles (see below for an explanation of what they are).

    Mini baked tostada without filling in hand.And, you ask, what do I do with all the leftover tortilla pieces?

    Good question.

    I was able to put a few cut up pieces together in the muffin tin and they stuck together to make their own mini tostadas! Just make sure to use enough oil spray underneath and on top. Somehow it just worked. Like magic.

    Another way that you could use the extra tortilla pieces is in Vegan Chilaquiles. With this recipe I used corn tortillas, soy curls, spinach and Tofutti cream cheese.

    Oh, and you are probably wondering what the heck chilaquiles are. They are basically destroyed enchiladas. They have the same ingredients, but they are not as pretty.

    Depending upon how many steps an enchilada recipe has, chilaquiles can be easier to make. (Think - no frying or rolling tortillas, and everything is usually made in one pan.)

    Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream.

    Recipe

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    You May Need

    Cupcake pan

    📋 Recipe

    Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream
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    5 from 2 votes

    Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream

    These cute easy Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream are perfect for a party. They are sure to impress!
    Course Appetizer
    Cuisine Mexican inspired
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 28
    Calories 47kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor
    • fine mesh sieve

    Ingredients

    Vegan Sour Cream

    • 14 oz. silken tofu
    • 2 tablespoons lemon juice
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon coconut nectar or other liquid sweetener
    • salt

    Tostadas

    • corn or brown rice tortillas (1 corn tortilla makes about 2 rounds, 1 brown rice tortilla makes about 5 rounds)
    • 28 oz. refried beans - 1 teaspoon per tostada
    • Pico de Gallo - 1 teaspoon per tostada
    • Vegan Sour Cream - ½ teaspoon per tostada
    • coconut oil spray or other oil
    US Customary - Metric

    Instructions

    • Preheat oven to 350°.

    Vegan Sour Cream

    • Squeeze water out of tofu through a fine mesh sieve. Blend all ingredients in a food processor until smooth.

    Tostadas

    • Using a cookie cutter or a can, cut out tortilla rounds. Spray cupcake pan with coconut oil spray or other oil. Bake at 350° for 10-15 minutes, or until crispy.
    • Layer tostadas with heated refried beans, vegan sour cream, and pico de gallo.
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    Nutrition

    Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 165mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.4mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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    Reader Interactions

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      Recipe Rating




    1. Esther of Local Adventurer says

      November 06, 2015 at 10:23 pm

      these are so cute! i love tostatas. I never thought to make mini versions of them. 🙂

      Reply
    2. wandergluttony says

      September 21, 2015 at 12:26 pm

      Extra pico please!! Haha what a cute little party dish. I also love that you do Vegan chilaquiles. My best friend is a vegan and that was my go-to dish to bring to her house!

      Reply
      • Willow Moon says

        September 21, 2015 at 2:03 pm

        Vegan chilaquiles is a great go-to dish - so easy to make!

        Reply
    3. EminSpandex says

      September 21, 2015 at 9:57 am

      What a cute and yummy idea! I can just imagine biting into one. The combination of creamy beans and crunchy tortilla chips.... mmm mmm mmm

      Reply

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    I've been vegan for 23 years and
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