- 8, 6-inch Corn Tortillas
- 4 tablespoons Canola Oil
- 2 cups canned or homemade Vegetarian Refried Beans
- 1.5 cups Salsa (I used Wild Harvest Organic Chipotle)
- 2 small Tomatoes, chopped
- 2 cups Romaine, chopped
- 1/2 small Yellow Onion, chopped
- 1/2 cup Vegan Yogurt
- Cilantro, to garnish, chopped
- Hot sauce, to finish
- Avocado slices, to serve on the side
Preheat oven to 400 degrees. Place the refried beans over medium-low heat to reheat (or microwave). Same with salsa. Heat half the oil in a large skillet over medium-high heat. Once the oil is shimmering and nearly smoking, add 3 or 4 tortillas and fry until barely crispy, 20-30 seconds per side. Drain on paper towels, add more to the pan if needed and let it reheat before doing the next batch of tortillas.
Spread the beans over the crisp tortillas; top each with salsa and onions. Bake for 15 minutes on a cookie sheet lined with parchment paper. Top with lettuce, tomatoes, vegan yogurt, and cilantro, in that order. Add hot sauce at the table and serve with avocado slices.
Inspired by Claire’s Corner Copia Cookbook
Read the blog post where this recipe originally appeared: Vegetarian Refried Bean Tostadas