Mexican Tostadas

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

These Vegan Mexican Tostadas are crunchy, savory and creamy and are exactly what you’re looking for in a perfect tostada! There’s crema in the soyrizo, there’s jackfruit in the salsa verde…It’s just too good to not try! Tostadas were one of my childhood favorites and, growing up Mexican, my mom made the best. I’m so excited to share my vegan version of a Mexican classic with you all!

While some say that tostadas likely originated in Oaxaca, Mexico,  the origins aren’t exactly clear. Traces of tostada history can be found all throughout Mesoamerica. Mesoamerica is a large cultural and historical region that includes just about half of Mexico and most of Central America. There are so many shared elements of Latin culture that can be found throughout this region. I think it’s so neat to share so much beauty with other countries and people. While imaginary country lines divide us, our food, dances, language, and traditions will always shine light on our common ground and unite us.

This Vegan Mexican Tostada recipe can be enjoyed all by yourself or can be perfect for when you’re having company over. It’s always fun to see how people choose to stack their ingredients on top of their tostada. It’s even more fun to see them try to be neat when they’re eating it! Let’s be honest.. It’s near impossible to eat tostadas neatly so can we just accept that and dive into them guilt free? Great!

Can I give you just a quick tip? Try soaking your cashews overnight if you can! It really helps to make the crema more creamy, less chunky. Oh, and make sure they’re unsalted!

I know these Vegan Mexican Tostadas will bring you as much joy as they have to me and my loved ones.

PREP TIME

10min

COOK TIME

30min

TOTAL TIME

40min

INGREDIENTS

  • Tostadas (You can make your own by baking corn tortillas)
  • Iceburg Lettuce or Cabbage, thinly sliced
  • Avocado
  • Cilantro, chopped
  • Favorite Salsa
  • Lime
  • Refried Beans
  • Cashew Crema (nut free optional)

Mushrooms en Salsa Verde

  • 16 Ounces Mushrooms (any of your choice, I used oyster mushrooms)
  • Homemade or store bought green salsa
  • Avocado Oil (or any high heat oil)
  • Salt & Pepper

EQUIPMENT

  • 1 Large Sized Pan
  • 1 Medium Sized Pan

Instructions

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vIDEO INSTRUCTIONS

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. To a pan add about 2 tbsp oil, then using your hands shred oyster mushrooms (if using other mushrooms, thinly slice). Add about 1/3 of the oyster mushrooms to the pan, lower to medium low heat and let the mushrooms cook without touching them… you want them to develop a golden color, flip once golden on one side and then season with salt and pepper.
  2. Remove the mushrooms from pan and place on cutting board. Then continue to cook the remaining mushrooms, adding an additional 1-2 tbsp oil.
  3. Once all your mushrooms are cooked, give them a rough chop. Then place them ALL back into your pan, add in 4 tbsp of salsa, mix and cook for an additional 5 minutes. Season with salt and pepper!
  4. Finally, build your tostadas! Take your toastada, add refried beans, mushrooms, lettuce/cabbage, avocado, salsa and crema. Enjoy!

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.