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.
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).
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.)
Recipe
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You May Need
Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream
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
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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Esther of Local Adventurer says
these are so cute! i love tostatas. I never thought to make mini versions of them. 🙂
wandergluttony says
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!
Willow Moon says
Vegan chilaquiles is a great go-to dish - so easy to make!
EminSpandex says
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