These vegetarian tostadas are packed with the best summer produce for a filling and fresh meal. The key to this satisfying vegetarian tostada recipe is two things: different flavors and textures in the filling and flavorful (but soooooo simple) creamy salsa on top.
These two things turn this from a veggie tostada to a HOMEMADE TOSTADAS recipe you need to make asap. Did I mention it takes just 20 minutes from start to finish?
Oh yes. SO easy. SO satisfying. SO nutritious. Add these healthy tostadas to your weeknight dinner rotation and your “best summer recipes” list. 🙂
What is a Tostada?
A tostada is a flat taco! But really, tostada means “toasted” in Spanish so for this healthy tostada recipe, our filling is toasted, as well as the shell!
Tostadas are made from a crispy corn tortilla that is then topped with various toppings like beans, meat, and cheese and then traditional fresh taco toppings like lettuce, tomato, etc.
Vegetarian Tostada Recipe Ingredients:
These veggie tostadas are full of fresh and seasonal summer veggies!
- Poblano peppers – Poblano peppers aren’t really spicy (although once in a while you might find one that is!) but they add a subtle smoky flavor. It’s the perfect addition to these Mexican tostadas.
- Garlic – Necessary
- Zucchini – When everyone’s trying to give away their zucchini, take it and make these! 🙂
- Corn – A must in any summer dish in my opinion! It adds a nice pop of sweetness to the bean tostadas.
- Pinto beans – The beans help add filling fiber and protein to the tostadas.
- Creamy salsa – This tasty combo elevates these corn tostadas and it couldn’t be easier! Simply mix salsa and sour cream.
- Tostada shells – It wouldn’t be a tostada without the tostada shells
would it? These are essentially crispy corn tortillas, but they are flat!
How to Make Vegetarian Tostadas:
This vegetarian tostada recipe comes together in just 20 minutes! It’s as easy as sautéing up the filling, which takes under 10 minutes.
So you’ll saute the peppers and garlic.
Then you’ll add in the zucchini and corn. We’re only going to cook this for about 5 minutes – we want our vegetables tender-crisp, not mushy!
Finally, add the pinto beans. They essentially just need to be warmed until hot, about a minute or two!
While the filling for the healthy vegetarian tostadas is cooking, stir together that creamy salsa. (Don’t tell anyone how easy it is!)
How do You Eat a Tostada?
I’ve got three answers for this question!
One: GO ALL IN! Just pick it up with two hands and munch away. (Serve with plenty of napkins!)
Two: Break tostadas into pieces and use them to scoop the veggie filling and creamy salsa.
Three: Deconstruct them! If I’m serving tostadas to young kids (which I am doing 99% of the time) I’ll serve all of the components separate and they can eat them separately. (Read more about my philosophies when it comes to feeding kids here.)
More Easy Mexican Recipes:
- Easy Beef Tostadas – If you love tostadas, you’ll love this one made with ground beef and tons of fresh toppings.
- Mexican Tater Tot Casserole – The popular Minnesota meal gets an extra dose of flavor.
- Breakfast Tacos Recipe with Chipotle Sour Cream – I will do just about anything for this chipotle sour cream. PUT IT ON EVERYTHING!!!
- 10 Minute Black Bean Cowboy Caviar – Ok, not really Mexican, but works with Mexican flavors. Bring to parties, or serve for a no-cook dinner!
- Mexican Black Bean Quinoa Salad – Super popular and perfect for summer parties and spreads. Keeps well and is also great for meal prep.
This vegetarian tostada recipe is ready in just 20 minutes! These vegetarian tostadas are a plant-based, vegetarian, EASY, HEALTHY weeknight dinner.
- 2 Tbsp. olive oil
- 1 clove garlic
- 2 green zucchini
- 2 poblano peppers
- 2 cups corn kernels
- 3/4 tsp. salt
- 15 oz. can pinto beans
- 3/4 cup sour cream
- 3/4 cup salsa verde
- tostada shells
- 1/2 small watermelon (about 6 cups cubes)
- 1 lime (zested and juiced) (2 Tbsp. juice)
- 1/3 cup freshly chopped mint
- Prepare ingredients:
Chop poblano pepper.
Drain and rinse beans.
Chop watermelon cubes.
Stir together sour cream and salsa.
- Heat oil in large skillet over medium-high heat. Add garlic and poblano pepper to pan. Cook for about 2 minutes. Add zucchini and corn to pan and cook until zucchini is tender, about 5 minutes. Season with salt and a pinch of black pepper. Add pinto beans to the pan and toss to combine, heat another minute, or until beans are hot.
- Meanwhile, put mojito watermelon salad together. Toss watermelon with lime juice, lime zest, and fresh mint.
- Top tostada shells with zucchini mixture and creamy salsa verde.
- Get your kids involved! They can: stir together sour cream and salsa, help squeeze lime juice over the watermelon salad, put mint on salad, build their own tostadas.
- Shortcut: Use frozen corn instead of fresh.
- Salsa verde: Can also use regular salsa.
Keywords: vegetarian tostadas
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