Embarrassingly easy Vegan Tostadas with “refried” beans

Mmmmm Tostada…   (last night’s dinner)

A couple of questions for you:

  • Are you looking for a healthy, delicious and easy weeknight dinner?
  • Do you have a can of black beans, corn tortillas and some vegetables in your kitchen?

Then you need to try this out.  It’s husband approved.  (I had a good photo of Iain shoving one into his mouth but, he made me take it down- geez)

Embarrassingly easy Vegan Tostadas with “refried” beans

Serves 2

Total Time: 15 minutes

Prep Time: 10 minutes

Cook Time: 5 minutes

  • 4-5 Corn tortillas
  • Spray Oil
  • Refried beans (either a can of Amy’s or from recipe below)
  • 1/2 tomato, chopped
  • 2 handfuls of greens chopped (I had spinach)
  • 1/2 Avocado, chopped
  • 1/4 onion, chopped
  • 3 Tablespoons salsa
  • 2 ounces Vegan Cheddar Cheese (I wish I had used Daiya which melts much better than the brand I had on hand)
  1. Turn oven on to Broil
  2. Spray both sides of the Corn Tortillas, and cook each in a non-stick skillet until golden brown.  Then lay them out on a baking sheet.   

3.   Spread each tortilla with Vegan Refried Beans                                                             

4.  Top each tortilla with tomatoes, chopped greens, avocado, onion and cheese. (or whatever goodness you have on hand, I put some chicken sausage slices on the husband’s).  Slide baking sheet with tortillas into the oven and watch ( be careful to not let them burn) until the cheese is melty (3-5 minutes).

Top each with salsa and enjoy.  I know we did!

Vegan “Refried” Beans

  • 1 can black beans, drained
  • 1/4 white onion
  • 3 Tablespoons Olive Oil
  • 2 Cloves Garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • Salt & Pepper to taste
  1. Put all ingredients in a food processor.
                     2.  Pulse until a hummus (ish), refried beans-y consistency.
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Cinnamon Banana Breakfast Scramble

Warning.  I am going to eat A LOT today.  9 mile run this morning and bikram yoga this evening, I know I need to fuel up.  This is one of my favorite ways to get a good start in the morning.  Gooey, banana-y, peanut butter-y, warm, crunchy, messy.  Delicious.

(And my husband’s finger)

Cinnamon Banana Breakfast Scramble

Adapted from The Edible Perspective

  • 1 Tablespoon Chia Seeds (I’ll need to write an ode to Chia seeds later)
  • 2 Tablespoons Oats
  • 2 Tablespoons Milk (I Used Almond Milk)
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Cinnamon
  • 1/2 Banana
  • 1 English Muffin
  • 1 Tablespoon Nut Butter
  • 1 Tablespoon Strawberry Jam
  1. In a small bowl, mix together the Chia seeds, oats, milk, vanilla extract, cinnamon and mash the banana.  Once the mixture is combined flip into a nonstick skillet and cook on that side for 3 minutes.
  2. While scramble is cooking, toast the English Muffin.
  3. After the 3 minutes, flip the scramble to the other side.  This may be a little messy.  And cook 3 minutes on the other side.
  4. Top one 1/2 of the English Muffin with peanut butter and the other 1/2 with jam and then add the Banana scramble.
Mmmmm.  Good morning to you!!