Low Sodium Vegan Tostadas

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the tostada shells

8 corn tortillas (6-inch)
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the refried beans

1 tbsp olive oil
½ cup white onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
2 cans (15 oz each) black beans, drained and rinsed
⅓ cup water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lime juice

For the pico de gallo

3 medium roma tomatoes, finely diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, pitted and sliced
2 cups green cabbage, thinly shredded
lime wedges, for serving (optional)
hot sauce, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the corn tortillas in a single layer across one or two baking sheets. Brush both sides of each tortilla lightly with olive oil and sprinkle with salt.
2
Bake the tortillas for 8–10 minutes, flipping once halfway through, until they are golden at the edges and rigid when lifted — they should snap rather than bend. Transfer to a wire rack and set aside.

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