Crispy Vegan Tostadas Recipe with Refried Beans and Avocado

The homemade vegan refried beans take about 20 minutes to prepare and provide a creamy base that holds toppings in place. While the beans simmer, you can chop vegetables, slice avocado, and set out bowls so everyone assembles their own tostada.

These make a fun family meal: kids can pick their toppings, and because everyone assembles their own, it’s easy to accommodate different tastes without extra fuss.

Tortillas — I typically use baked tostada shells made from corn tortillas, which stay crisp and are naturally gluten-free. Store-bought tostada shells work fine if you prefer convenience.

Beans — The vegan refried beans are creamy, seasoned, and ready in about 20 minutes. Pinto beans are classic, but refried black beans or kidney beans are great alternatives. If you use canned, check labels to make sure they’re free of lard or dairy.

Toppings — Use whatever you like. A few favorites: shredded lettuce, diced tomatoes, diced avocado, thinly sliced radishes, fresh chopped cilantro, sliced jalapeños, and quick-pickled red onions. You can also offer red salsa, corn salsa, fruit salsa, guacamole, diced onion, green onions, shredded carrots, vegan cheese, or roasted vegetables.

A squeeze of fresh lime or a drizzle of a creamy dressing—such as a southwest-style vegan ranch or a dairy-free harissa yogurt sauce—brings everything together.

Make the baked tostada shells and the vegan refried beans first. Both can be prepared ahead and warmed when you’re ready to serve.

Prep all toppings while the beans and shells cook: chop lettuce, dice tomatoes and avocado, slice radishes and jalapeños, and arrange pickled onions and cilantro in small bowls for easy assembly.

Spread about 2 to 3 tablespoons of refried beans onto each tostada shell, gently so you don’t break the crisp shell.

Top with shredded lettuce and diced tomatoes as a base, then add sliced radishes, diced avocado, and a sprinkle of fresh cilantro.

Finish with sliced jalapeño and quick-pickled red onions, if you like. Add a drizzle of vegan chipotle crema or a southwest-style ranch for extra richness.

Tostadas can be a little messy to eat because the shells are crisp and toppings may fall. Serve them on a plate with napkins handy. Two well-topped tostadas per person makes a filling main; serve extra sides if you want a heartier meal.

Consider offering a simple side such as Spanish rice, a fresh corn and radish salad, a hearts-of-palm salad, or a kale-apple slaw for variety. A lime wedge or a light, nonalcoholic citrus drink pairs nicely.

Fully assembled tostadas won’t keep well—the shells will soften from the toppings. Assemble only what you intend to eat immediately.

Room temperature: Unfilled tostada shells can be stored in an airtight container or zip-top bag at room temperature for 5 to 6 days.

Fridge: Store any leftover toppings in airtight containers. Refried beans will last 3 to 4 days in the refrigerator; fresh toppings generally keep 1 to 3 days depending on the item.

Freezer: Freeze leftover refried beans for up to 4 months. Tostada shells can be frozen for up to 3 months, then reheated to revive crispness.

• Both the tostada shells and the refried beans can be made ahead; reheat the beans gently on the stovetop or in the microwave.

• Arrange toppings in separate bowls so everyone can assemble their own tostada—this keeps things tidy and fun.

• Let baked tostada shells cool completely before adding toppings. They crisp up more as they cool and are less likely to get soggy if fully cooled.

• Spread the beans lightly and evenly to avoid cracking the shells.

• Don’t overload the shells with toppings—too much weight makes them hard to eat.

I hope you enjoy this recipe! If you tried it, please leave a rating and a comment in the recipe card below to share how it went. For more family-friendly meatless recipes, check the recipe collection and cookbooks by the author.