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Mini Bean Tostadas
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.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
Mexican inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
28
Calories:
47
kcal
Author:
Willow Moon
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°F.
Vegan Sour Cream
Squeeze water out of the tofu through a fine mesh sieve.
Add silken tofu along with the rest of the ingredients into a food processor Blend until smooth and creamy.
Tostadas
Using a cookie cutter or a can, cut out tortilla rounds.
Spray cupcake pan with coconut oil spray or other oil. Place tortillas in the cupcake pan. Bake at 350°F for 10-15 minutes, or until crispy.
Layer tostadas with heated refried beans, vegan sour cream, and pico de gallo.
Nutrition
Calories:
47
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
165
mg
|
Potassium:
34
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
25
IU
|
Vitamin C:
0.4
mg
|
Calcium:
18
mg
|
Iron:
0.4
mg