Vegan Tostadas with Corn (Gluten free)

If you love tacos, you’ll love tostadas! When I worked in an office this was my favorite lunch to bring with me! I’d prepare the toppings ahead of time and toast up the tostada in the toaster oven. Super easy and super fresh! These vegan tostadas are easy, hearty and obviously meatless!

These vegan tostadas feature vegan refried beans, corn, vegan feta, shredded lettuce and a chipotle drizzle, all on a crispy corn tortillas. Since they are made on corn tortillas these vegan tostadas are a naturally gluten free recipe!

This vegan tostada recipe is quick to throw together which makes it perfect for an easy gluten free weeknight dinner, just like my gluten free pizza stuffed peppers and my 30-minute gluten free enchilada casserole.

If you didn’t already know, tostadas are basically flat tacos with a crispy corn tortilla base. You can fry the corn tortilla base but I like to bake it or toast it to keep it lighter. They’re a little messy to eat, but trust me, they’re worth it!

why you’ll love this gluten free recipe

• I love to prepare the vegan tostada recipe toppings ahead of time. This makes it super easy to just toast up the corn tortilla and have the meal on my table in just 10 minutes!
• These vegan tostadas make for the perfect taco tuesday dinner! I love to put all the toppings on the table and let everyone make their own! You can even serve with a side of ground chicken or grilled chicken if someone wants added protein. This meal pleases everyone!
• The best part about these vegetarian tostadas is that it is a one pan meal! All you need is a sheet pan! Which I love because that means only one pan to clean up afterwards! My ideal situation since I absolutely hate doing dishes.
• This recipe is allergy friendly. You can use corn tortillas like I did for gluten free tostadas. You can use dairy free cheese or vegan cheese like I did for a vegan tostada.

ingredients & substitutions

Corn tortillas: 100% corn tortillas are naturally gluten free. Make sure to not but a blend of corn and wheat.

Vegan refried beans: Black beans, pinto beans, or even kidney beans can be used as a substitute.

Whole kernel corn: I use fresh, canned or frozen corn. They all work the same!

Vegan feta cheese: I used vegan feta to make sure these are vegan tostadas. You can skip if you don’t enjoy vegan cheese.

Shredded lettuce: Romaine lettuce, iceberg lettuce, or spinach can be used instead. Basically I use whatever greens I have already at home in this recipe. Perfect for cleaning out the fridge.

Chipotle sauce: If I don’t have chipotle sauce, I like to mix together taco seasoning and vegan ranch dressing for a smokey sauce. Make sure to use vegan ranch for a vegan tostada recipe.

directions

Step 1

Preheat oven to 400°F (200°C). Place corn tortillas on a baking sheet. Top with taco seasoning. Bake for 5-7 minutes per side, or until crispy.

Step 2

After the tortillas are done baking, remove the tortillas and spread the corn on the same baking sheet. Bake for 10-15 minutes, or until the kernels are slightly charred.

Step 3

Spread a layer of vegan refried beans on each crispy tortilla. Top the vegetarian tostadas with charred corn, vegan feta cheese, and shredded lettuce.

Step 4

Drizzle each of the vegan tostadas with chipotle sauce.

expert tips & tricks

• Traditional tostadas are actually made with fried tortillas…but these vegan tostadas are actually baked! You can use the oven, a toaster oven or an air fryer! I don’t to deep fry at home. I like my meals lighter and good-for-you so I bake my tortillas. Corn tortillas bake easily and get nice and crisp!
• To my tortillas even crispier I like to spray them with olive oil cooking spray before baking. These helps get them crispy!
• For extra taco flavoring, I like to add some taco seasoning to the corn kernals before baking.

serving, storing and meal prepping the Vegan Tostadas

These vegan tostadas can be served hot or room temperature. I like to serve it hot right out of the oven for the freshest taste and crispiest tortillas.

To store, I let the toppings cool completely before refrigerating in an airtight container for up to four days. I store the crispy corn tortillas separately or make them fresh when I am ready to eat.

For longer storage, I love to portion the toppings into freezer-safe containers and freeze for up to 2 months. I would not recommend freezing the corn tortillas.

To meal prep these vegetarian tostadas, prepare the toppings and store in an air tight container. Toast up the cornt tortillas when ready to eat!

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