This is one of three dishes made with pretty much the same ingredients! Just add lettuce and salad veggies. Our burritos, tostadas, and taco salad are three fantastic meals you can make from one trip to the grocery store. You can even make tacos! And the staple ingredients are easy to keep around because you can use canned beans, frozen veggies, jarred garlic and herbs, and keep your flour and corn tortillas in the freezer! So basically, it’s a no excuse dish šŸ˜‰

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recipe from Lisa Rice's Kitchen Plantastic


For the toppings:
1 can fat-free refried pinto beans
1 can black beans, rinsed and drained
1 bag frozen pepper and onion mix, thawed
1 bag frozen grilled corn, thawed

1 bag fresh shredded cabbage/slaw mix

Pico De Gallo or Salsa
Avocado or guacamole
Pickled jalapeƱos (we love TJ’s sweet & Spicy)Credo Foods Queso – or make our super easy raw cashew queso!

For the tostado shell:
1 package of baked, oil-free corn tortillas (homemade below or store-bought)
Optional seasonings as desired: lime, a sprinkle of garlic and/or onion granules/powder, a chili powder blend, or your your favorite seasoning. Finish with small sprinkle of sea salt if desired.


Assemble by layering everything on the baked tortilla, starting with the refried beans (then the whole beans, the veggies, pico, avocado/guac, jalapeƱos, and queso), and enjoy!

For the baked tostada shells:

In an air fryer: Layer on air fryer racks (OK if they overlap slightly) and bake at 350 for 10 minutes then check them for crispness but not brown. Flip and cook another 2 – 3 minutes or until golden and crispy. They will crisp up more as they cool. Once cooled, break up into tortilla size pieces and store in a zip lock bag.

In the oven: Preheat oven to 350, spread tortillas evenly on a baking sheet (ok if the slightly overlap). Bake for 10 minutes, then flip and bake for another 5 – 10 (check them for color and crispiness, my oven takes a little longer). Allow to cool.

If you are seasoning the tortillas: start by laying them flat. Cut your lime in half and rub the tortillas, with the cut side squeezing lightly as you go – you want to have enough to help your seasoning stick but not too much that they donā€™t crisp properly.

You can break some of the baked tortillas into into pieces and enjoy with fresh or jarred salsa, guacamole, beans, hummus or your favorite dairy-free and oil-free dip.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion