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Mini Bean Tostadas with Pico de Gallo and Vegan Sour Cream
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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 vegan, gluten free
Keyword mini tostadas, vegan tostadas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 28
Calories 47kcal

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

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