Loaded Veggie Bean Tostadas

Celebrating Taco Tuesday with lots of Veggies, Big Flavor and a Crunchy Tostada

Loaded Veggie Bean Tostadas

Savory, Tangy and Delish!

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Celebrating Taco Tuesday with Tostadas! Veggie Bean Tostadas that boast Big flavor!

Sautéed peppers and onions seasoned with lime juice, refried black beans and jalepenos, quick and easy slaw, and sweet and spicy pickled onions, topped with queso fresco, sour cream-lime drizzle (I actually used an almond milk yogurt this time) & fresh cilantro.

Can’t tell you how delicious and savory this was! A perfect mix of zesty flavors and textures.

Recipe from America’s Test Kitchen Everyday Vegetarian magazine, it sounds complex but each topping was quite easy and took only about 30-40 minutes to prep total and there are left overs for the next day.  And it could be prepped earlier in the day and heated up as I did today.

Scroll down to see the recipe.


Recipe from America’s Test Kitchen Everyday Vegetarian magazine.

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Veggie Bean Tostadas

Recipe adapted from America's Test Kitchen, these tostadas boast big flavor! An easy to make dinner with a great mix of savory and tangy flavors and textures.
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Author: Healthy Gluten-free Family


  • 1 bag coleslaw mix
  • 3 tablespoons jalaepeno brine I have used jarred banana peppers in place of jalapeños and loved them too.

Lime Crema

  • 1/2 cup sour cream or greek yogurt dairy-free alternatives work great
  • 3 tablespoons lime juice

Refried Black Beans

  • 1 15 oz can refried black beans
  • 1 tablespoon finely chopped jarred jalapeños plus 1 tablespoon cup brine I have used jarred banana peppers in place of jalapeños and loved them too.
  • salt
  • pepper

Sauteed Onions and Peppers

  • 2 tablespoons canola oil
  • 3 cloves garlic minced
  • 1 onion sliced thin (approximately 2 cups)
  • 2 peppers any combo red, yellow or green, seeded, and cut into thin strips (approximately 2 cups in total)
  • salt
  • pepper
  • squeeze of lime juice

For Serving

  • Gluten-free corn tortillas (grilled or baked
  • queso fresco or feta crumbled (Optional)
  • fresh cilantro torn

Sweet and Spicy Pickled Onions

  • 1 red onion sliced thin
  • 1 cup red wine vinegar
  • 1/3 cup sugar
  • 1 jalapeno stemmed and seeded, cut into rings
  • 1/4 tsp salt


Sweet and Spicy Pickled Onions

  • In a small saucepan, simmer vinegar, sugar, jalapeños and salt until sugar dissolves
  • Place onions in a heatproof bowl. Pour heated liquid mixture over onions and get sit about 30 minutes while you prep the rest of the vegetables. Discard liquid.
  • Can be prepped ahead and kept in the refrigerator for a few days.


  • Mix coleslaw: In a large bowl, toss coleslaw with 3 tablespoons jalapeño (or banana pepper) brine. Season with salt and pepper. Set aside.
  • Mix lime crema: In a small bowl, whisk together sour cream and 2 tablespoons lime juice. Set aside.
  • Mix refried beans with jalapeños and 1 tablespoon jalapeño brine, season with salt and pepper.
  • Meanwhile, in a large saucepan, over medium high heat, add oil, heat a moment, then add onions and peppers and saute 5-7 minutes or until tender and lightly browned. Add garlic and saute 30 seconds. Turn off heat, stir in 1 tablespoon lime juice and season with salt and pepper to taste.
  • When ready to eat, spread refried beans over tostadas and bake at 450 degrees for 5-10 minutes or until warm and crisp.
  • Remove from oven. Top with pepper and onion mixture, slaw, pickled onions, queso fresco, cilantro and lime crema.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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