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Vegetarian Tostadas Recipe with Cilantro Lime Slaw

This Vegetarian Tostadas Recipe with Cilantro Lime Slaw is a vibrant, 30-minute meal that brings bold Mexican-inspired flavors straight to your dinner table. These crispy shells are piled high with protein-rich refried beans, sautéed vegetables, and a zesty, crunchy slaw for a healthy and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 tostadas
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 2 Large ripe avocados
  • 3 Tablespoons lime juice divided for avocado, slaw, and veggies
  • Sea salt to taste
  • Ground black pepper to taste
  • 1 1/2 Cups shredded green cabbage
  • 1/3 Cup fresh cilantro leaves roughly chopped
  • 6 Corn tortillas taco size
  • 1 Tablespoon olive oil
  • 1 Cup frozen corn
  • 1/2 Small zucchini diced
  • 1/2 Orange bell pepper seeds removed and chopped
  • 1/4 Small red onion diced
  • 1/4 Teaspoon paprika
  • 1/4 Teaspoon cumin
  • 1/8 Teaspoon chili powder
  • 16 Ounces canned vegetarian refried beans warmed
  • Cotija cheese, salsa, sour cream, or hot sauce Optional

Method
 

  1. Prepare the Avocado: Slice the avocados in half and remove the seeds. Scoop the flesh into a bowl and add 2 tablespoons of lime juice, salt, and pepper. Mash with a fork until you reach your desired consistency (I prefer mine slightly chunky) and set aside.
    2 Large ripe avocados, 3 Tablespoons lime juice, Sea salt, Ground black pepper
  2. Make the Cilantro Lime Slaw: In a medium bowl, combine the shredded cabbage, chopped cilantro, 1 tablespoon of lime juice, salt, and pepper. Toss well to combine and let the flavors meld while you prepare the rest of the dish.
    1 1/2 Cups shredded green cabbage, 1/3 Cup fresh cilantro leaves, 3 Tablespoons lime juice, Sea salt, Ground black pepper
  3. Bake the Tostada Shells: Preheat your oven to 425 degrees F. Place corn tortillas in a single layer on a large baking sheet. Lightly mist both sides with olive oil and sprinkle with a pinch of salt. Bake for 8 to 10 minutes, flipping halfway through, until they are golden brown and crispy.
    6 Corn tortillas, 1 Tablespoon olive oil, Sea salt
  4. Sauté the Vegetables: While the shells are baking, heat a large skillet over medium-high heat. Add the diced red onion, orange pepper, zucchini, and frozen corn. Season with the remaining lime juice, paprika, cumin, chili powder, salt, and pepper. Cook for 5 to 7 minutes until the vegetables are tender and fragrant.
    1/4 Small red onion, 1/2 Orange bell pepper, 1/2 Small zucchini, 1 Cup frozen corn, 3 Tablespoons lime juice, 1/4 Teaspoon paprika, 1/4 Teaspoon cumin, 1/8 Teaspoon chili powder, Sea salt, Ground black pepper
  5. Assemble the Tostadas: Spread about ¼ cup of warm refried beans onto each crispy shell. Top with a layer of the mashed avocado, followed by a generous spoonful of the sautéed vegetable mixture.
    16 Ounces canned vegetarian refried beans, 6 Corn tortillas
  6. Add the Finishing Touches: Top each tostada with the fresh cilantro lime slaw. Add optional toppings like crumbled cotija cheese, a dollop of sour cream, or your favorite hot sauce.
    Cotija cheese, salsa, sour cream, or hot sauce

Notes

To ensure your tostada shells don't break, use a gentle touch when spreading the bean and avocado layers. Avoid overloading the shells with too many toppings to make them easier to handle and eat.