Vegan Tostadas With Beans and Lentils
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
These easy Vegan Tostadas with beans and lentils are kid-approved, budget-friendly, and packed with plant-based protein—perfect for busy weeknights.
My 6-year-old is a picky eater and dinner always seems to be the hardest meal to please his palate. He was surprisingly open to these tostadas, since it mostly just looks like refried beans on top.
After his first bite, he looked up at me and said, “Mom, I want lentil tostadas every night!” And he wasn’t kidding – nearly every evening since then, he’s been saying, “Mom, remember? Lentil tostadas every night?” I’ll take this as a huge win in our house!
When I want to incorporate a veggie into the tostadas, both of my kids also really love these Refried Bean and Mushroom Tostadas.
Why You’ll Love This Recipe
- It’s so EASY! From start to finish, dinner is ready in just about 20 minutes
- The ingredient list is small
- It’s cheap! Budget-friendly plant proteins make this meal extremely economical
- It uses a variety of plant-based protein sources
This recipe has been such a game-changer for our busy weeknights. I love that I can put a nutritious dinner on the table quickly that everyone actually looks forward to eating!
Recipe Ingredients
You’ll need the following ingredients to make these Kid-Approved Lentil Tostadas:
Ingredient Notes
- Corn Tortillas: These will become your crispy tostada base. Any brand works well, just make sure they’re fresh so they crisp up nicely in the oven.
- Lentils: Trader Joe’s steamed lentils are such a time saver here! They’re perfectly seasoned and ready to use straight from the package. They are not gluten-free though, so be sure to use gluten-free lentils if needed. If you can’t find them, any precooked lentils work great too. Alternatively, you can make your own lentils in advance – you can use green or brown lentils!
- Walnuts: Be sure to blend these first so that you’re not left with big chunks in your bean mixture.
- Refried Beans: These create a creamy base layer that helps all your toppings stick to the tostada. Be sure your refried beans are vegan, if you need to keep this recipe vegan.
Additions & Substitutions
- Toppings: Avocado slices, pickled red onions, cilantro, sour cream or plain yogurt, pico de gallo, red bell pepper, cabbage, shredded romaine lettuce, shredded cheese, and lime wedges are all fantastic additions.
- Heat Level: Add a dash of hot sauce or sliced jalapeños for the adults while keeping the kids’ portions mild.
- Beans: You can use refried black beans instead of pinto beans. Check to make sure they’re vegan refried beans, if you need them to be vegan.
- Tortillas: I have only tried this recipe with corn tortillas. You can try using flour tortillas or almond flour tortillas, however, I am not able to give a recommendation for how long to cook them or how they’d turn out. Let me know if you try it this way below and if you find a good way to cook them!
Tools For This Recipe
- Food processor
- Baking sheets (x2)
How to Make Vegan Tostadas: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: Preheat oven to 425 degrees Fahrenheit. Spread out the corn tortillas on two baking sheets lined with parchment paper (4 per baking sheet). It’s okay if they’re overlapping slightly. Spray tops of tortillas with avocado oil spray and set aside while the oven preheats.
Step 2: In a food processor, blend or pulse the walnuts until they’re finely chopped.
Step 3: Add lentils, refried beans, and salt (if using) to the food processor with the ground walnuts. Blend until everything is mixed well.
Step 4: Bake tortillas for about 7 minutes on one side, flip, then 5 minutes on the other side until they’re crispy. Carefully spoon lentil bean mixture on top of each tostada and spread mixture evenly so that it covers the tostada. Add cheese if using. Bake another 4 minutes to heat up the lentil bean mixture. Add toppings and serve right away.
Recipe Tips & Tricks
- Crispy Tortilla Success: Watch your tortillas closely while baking – they can go from perfect to burnt quickly!
- Make-Ahead Option: The lentil and bean mixture can be meal prepped and refrigerated for approximately 3 days.
- Kid-Friendly Assembly: Set up a “tostada bar” and let kids build their own with their favorite toppings! My kids actually just like their tostadas plain, but this would be really fun if your kids are okay with toppings!
- Walnut Texture: Blend the walnuts before adding any other ingredients to the food processor so that they become more finely chopped. Otherwise, you may get some chunky pieces in your lentil bean mixture.
What to Serve With This Vegan Tostada Recipe
- Guacamole
- Dairy-Free Coleslaw
- Chips (I love making quick homemade chips from corn tortillas!)
- Southwestern quinoa salad
- Corn on the cob
Storage & Reheating
- Bean & Lentil Mixture: Stores well in the refrigerator for approximately 3 days in an airtight container.
- Tostada Shells: Keep them in a dry, sealed container at room temperature for 2-3 days.
- Assembled Tostadas: Best eaten immediately after assembly, as the shells will soften under the toppings if stored. I have eaten them as leftovers, but they lose their crispiness…they still taste yummy though!
Frequently Asked Questions
If you eat meat, you can top the tostadas with ground beef or shrimp. If you don’t eat meat, you can add a sprinkle of hemp seeds, nutritional yeast, plain yogurt (vegan if needed), and shredded cheese (vegan if needed), to the top for an extra protein boost.
Yes! Drained and rinsed canned lentils work well too. You could add a bit of taco seasoning or cumin, garlic powder, and a touch of salt to enhance the flavor if you want. You can also make your own lentils in advance using either green or brown lentils.
In a Lunch Rut?
Grab your FREE 10-Day Lunchbox Recipe Meal Plan! Great for adults and kids!
More Dinner Recipes You’ll Love!
Did you try this recipe?
Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!
Vegan Tostadas
Ingredients
- 8 corn tortillas
- Avocado oil spray
- ¼ cup raw walnuts
- 2 cups precooked lentils, or one full package Trader Joe’s steamed lentils (which are not gluten-free)
- 1 cup refried beans
- Optional ½ teaspoon salt
- Toppings of choice: Bell pepper, onion, romaine lettuce, shredded cabbage, salsa, guacamole, shredded cheese, plain yogurt (or sour cream)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spread out the corn tortillas on two baking sheets lined with parchment paper (4 tortillas on each baking sheet). Spray tops of tortillas with avocado oil spray and set aside while the oven preheats.
- In a food processor, blend or pulse the walnuts until their finely chopped.
- Add lentils, refried beans, and salt (if using) to the food processor with the ground walnuts. Blend until everything is mixed well.
- Bake tortillas for about 7 minutes on one side. Flip the tortillas, then bake for 5 minutes on the other side until they’re crispy.
- Carefully, spoon lentil bean mixture on top of each tostada and spread mixture evenly so that it covers each tostada. Sprinkle cheese on top, if using.
- Bake for another 4 minutes to heat up the lentil bean mixture.
- Add preferred toppings and serve immediately.
Notes
- Bean & Lentil Mixture: Stores well in the refrigerator for approximately 3 days in an airtight container.
- Tostada Shells: Keep them in a dry, sealed container at room temperature for 2-3 days.
- Assembled Tostadas: Best eaten immediately after assembly, as the shells will soften under the toppings if stored. I have eaten them as leftovers, but they lose their crispiness…they still taste yummy though!