These White Bean Tostadas are kissed with cilantro and lime flavors and piled high with all your favorite toppings. As written the recipe is vegetarian and gluten-free but it can easily be made vegan too!
Spray both sides of each soft corn tortilla and place directly on a baking/cookie sheet. Bake for 5 minutes then flip and cook for an additonal 5-7 minutes or until nice and crispy. Remove from baking pan and set aside to cool.
In a food processor, blend 1 can of white beans (drained and rinsed) with avocado oil, cilantro, garlic, lime juice, cumin, chili powder, cayenne pepper, and salt. Taste and add extras of your favoites! I like my tostadas spicy so I added extra cayenne pepper.
Decide if you want your white bean filling warmed or room temperature (I honestly love it both ways) and if desired, warm blended beans in the microwave or in a small saucepan on the stove.
Spread each crispy tostada with your white bean mixture and top with lettuce, cheese, toamto, and cilantro. You can also drizzle a little sour cream and hot sauce/salsa on top and feel free to add any of the tasty topping options from the note section below. Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!Looking for more topping ideas? Top your tostadas with thinly sliced jalapeños, jicama, or radish, pickled veggies, cabbage slaw, fresh or pickled red onion, corn salsa, salsa verde,restaurant-style salsa, or basically anything your heart desires!