Vegan Sheet-Pan Bean and Potato Tostadas
In our home, the change of the seasons is often marked by our meals — Not just what we’re eating, but how and where we eat. Like clockwork, springtime kickstarts our cravings for tacos and tostadas. That can’t just be us, can it? There is nothing quite like the first meal of the year that we eat on our balcony, which usually happens around this time with a meal much like this recipe. Vibrant salsa and crispy tortillas, sitting in the sun and eating with your hands… In fact, it was years ago that we decided on our wedding date while eating tacos and drinking wine from our balcony. Good food, sun, and a bottle of wine is a guaranteed recipe for a special kind of life-changing magic.
This year, the springtime almost feels antithetical to what the world is going through. We never associated global pandemics with daffodils before… But here we are, staying at home as the earth continues its seasons and flowers bloom. Like most of the world, we are under a stay-at-home order. Where we sleep, work, eat, and rest is all taking place within the walls of our little North Seattle apartment — Making us that much more grateful for the moments we can venture out to our balcony and enjoy a good meal. The view is… Less than satisfactory, but the right food can (even if just momentarily) calm our nerves and transport us to another place and time.
This tostada recipe was a direct result of us looking to satisfy our springtime cravings without making an extra trip to the grocery store. Within the first week at home, we made several different versions of this recipe using the pantry-staples we had on hand (you saw if you follow us on insta). We often encourage you to experiment and customize our recipes, but truly, there is no better time (and no better recipe) to get creative! We want you to consider this recipe more as a guide or inspiration than a lawbook. Yes, if you follow the recipe to a T, you’ll experience the reliable deliciousness of our go-to toppings. But, if you don’t have all the ingredients, just use what you have! It’s truly as simple as throwing it all on a pan and letting the oven do its thing. Your tortillas will be transformed into delicious crispy edible plates. (Fun!) Your vegetables will get roasty and toasty and delicious. Trust us. And yes, while we endorse eating these tostadas outdoors, they’re good enough to be eaten inside from your kitchen table, couch, or desk.
Leave a comment, email us, or slide into our dms to tell us what you put on your tostadas!
Tips & Info
Ingredients vary. Different canned beans and tortillas, both individual and combined, will have different fat and moisture levels — So your tostadas might crisp faster or slower. Don’t sweat it, just keep an eye on ‘em!
Top it off however you want! We just happen to love shredded cabbage and rely on cabbage when we need long-lasting veggies to keep around. Fresh cilantro, shredded lettuce, diced tomatoes, and avocado would all be awesome on these tostadas. Toss some vegan cheese shreds on there. Dollop some pre-made vegan sour cream. Cover it in crunchy toasted sunflower seeds. Pickled jalapeños. Charred scallions. You really can’t go wrong.
Potato problem? If you don’t have small waxy potatoes (like red, purple, or gold), any potatoes will do! Sweet potatoes would be great here. No potatoes at all? Skip ‘em, or toss another veggie on there. These tostadas are here to make things easy, not limit you!
Vegan Sheet-Pan Bean & Potato Tostadas
Power Plant | David Griffin-Luna | March 31, 2020
Time: ~30 minutes | Makes 4 Tostadas
Equipment:
Ingredients:
Sheet-Pan
Toppings
- ½ cup plain unsweetened vegan yogurt
- 2 tsp lime juice (or lemon juice, if it’s all you’ve got)
Instructions:
1) Preheat the oven to 400°F. Oil both sides of each tortilla by pouring a splash of oil on your sheet pan, then rubbing the tortillas around on it. Spread ¼ of the beans on each tortilla, leaving a slight border around the edges, then arrange the tostadas so there’s room on one end of the sheet pan for the potatoes. Add the potatoes to the empty portion of the pan and drizzle with 1 tbsp of oil, sprinkle with a pinch of salt, chili powder, and oregano.2) Bake for 15 minutes undisturbed — A perfect time to prep toppings. After 15 minutes, pull the pan out of the oven, toss the potatoes, and rotate the tostadas to ensure even crisping.
a) To make the vegan crema, simply mix the yogurt with lime juice and a pinch of salt. Set aside until done. This keeps for a few days if you end up with extra!
3) Return your pan to the oven. After 10 minutes, check the bottom of a couple of tostadas by lifting the edge. You want to see an evenly dark-golden-brown, crispy tortilla that doesn’t bend too much — If that’s what you see, you’re done! If not, return to the oven for 2-3 more minutes, and check again (don’t let the edges burn!).4) Once they are crispy and golden, remove them from the oven. Add the potatoes to the tostadas, spoon some salsa on top, pile on the shredded cabbage, drizzle the crema, sprinkle some onions, and serve!
