06/22/2025Tofu, legumes and seitan - Sandwiches and burgers - Main courses
Super quick black bean tostadas
Servings
2
Ingredients
Cups
- -corn tortillas 6
- -neutral oil 4 (tbsp)
- -cooked black beans 260 (g)
- -chili flakes 1 (tsp)
- -paprika 1 (tsp)
- -salt
- -tomatoes 1
- -Romaine lettuce 4 (leave)
- -vegan mayonnaise 85 (mL)
- -sriracha sauce 2 (tbsp)
Add to a shopping list
Unlock the memberarea
Unlock meal plans
Unlock all recipes
New exclusive recipes each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- In a skillet, heat the oil. Fry the corn tortillas until crispy, then set them aside on a plate or a rack to drain the excess oil.
- In the same skillet, without removing the oil, sauté the black beans for a few minutes. Add the chili flakes and paprika, and let them cook until slightly crispy.
- Mash the black beans with a potato masher, then remove from the heat.
- Dice the tomato and shred the lettuce. Prepare the sauce by mixing the mayonnaise with the sriracha in a small bowl.
- Assemble the tostadas: on each corn tortilla, layer the black beans, diced tomato, shredded lettuce, and a drizzle of the sauce!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Christmas
1h00Tofu Roast with Red Wine Sauce and Duchess Potatoes
One pot
25 minOne-Pot Smoked Tofu Rice, Super Simple
Spring / Summer
1h35Curry-style chicken seitan skewers
Barbecue
20 minGrilled Vegetable and Tofu Skewers
Spring / Summer
35 minSavory Coral Lentil Pancakes
Asian cuisine
35 minTofu Satay with Peanut Sauce and Pilaf Rice
Gluten-free
40 minQuick roasted sweet potato with buffalo tempeh
Blender-free
35 minVegan Peanut Chow Mein with Crispy Tofu
Subscribe to unlock all recipes and support my work.
elinestable.com/subscriptions
Super quick black bean tostadas
For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 10 min
Ingredients
- -corn tortillas 6
- -neutral oil 4 (tbsp)
- -cooked black beans 260 (g)
- -chili flakes 1 (tsp)
- -paprika 1 (tsp)
- -salt
- -tomatoes 1
- -Romaine lettuce 4 (leave)
- -vegan mayonnaise 85 (mL)
- -sriracha sauce 2 (tbsp)
Steps
Steps
- In a skillet, heat the oil. Fry the corn tortillas until crispy, then set them aside on a plate or a rack to drain the excess oil.
- In the same skillet, without removing the oil, sauté the black beans for a few minutes. Add the chili flakes and paprika, and let them cook until slightly crispy.
- Mash the black beans with a potato masher, then remove from the heat.
- Dice the tomato and shred the lettuce. Prepare the sauce by mixing the mayonnaise with the sriracha in a small bowl.
- Assemble the tostadas: on each corn tortilla, layer the black beans, diced tomato, shredded lettuce, and a drizzle of the sauce!