Plant Based Bean Tostadas

Mar, 26, 2018

Living in San Diego, I’ve had my fair share of Mexican food. Unfortunately, most of it contains lots of cheese and tends to be greasy, which is fine if that’s what you like. I, however, favor fresh food made with fresh ingredients.

These tacos are something my family enjoys eating at least once a week. They are topped with lots of fresh veggies and beans and if tostadas are not your thing, the filling can be used for tacos instead.

Makes 4 Tostadas or Tacos:

  • 1 cup cooked beans of your choice (or use canned, but make sure to rinse)
  • 2 Roma tomatoes, chopped
  • ¼ cup corn kernels
  • ½ ripe avocado, diced
  • 1 cup green or red cabbage, grated
  • 3 Tbsp lime juice
  • 2 Tbsp red onion, minced
  • 1 tsp olive oil
  • 1 tsp cumin powder
  • ½ tsp salt
  • Plant Based Bean Tostadas
  • 4 small corn tortillas

Combine all ingredients, except tortillas, in a large bowl and mix. Set aside while you cook tortillas. Toast tortillas on a griddle or in a frying pan on both sides until crispy. Top each tortilla with filling and serve.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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