My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Mexican Food

Plant-Based Tostadas

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Raise your hands if you love a good Tostada! Plant-Based Tostadas are an easy and family friendly recipe you need to add to your meal plan!

Plant-Based Tostadas are a fun and easy meal idea. Kids love tostadas and they are healthy too.

 

Plant-Based Tostadas

I rediscovered the Tostada when we learned my son had a wheat/gluten allergy. Tostadas are made with corn tortillas (but always read your labels) so they were safe for him.

Tostadas are:

  • Easy to make
  • Customizable
  • Allergy-friendly
  • Inexpensive
  • Delicious
  • Kid’s love them

Plant-Based Tostadas

We are always changing up our Plant-Based Tostadas! Sure we need a crispy tortilla and beans but sometimes we used Instant Pot Refried Beans and other times we use Refried Black Beans. Lettuce and tomatoes are usual staples but sometimes we add Pico de Gallo, when the garden is growing we will make Oven Roasted Salsa. A fun addition is Mango Salsa!

Basically, anything goes and you can use what you have! 

Plant-Based Tostadas

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Unfried Pinto or Unfried Black Beans (store-bought refried beans can be used but read the label)
  • Shredded Lettuce
  • Dice Tomato
  • Salsa (optional)

Do

  1. If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
  2. Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
  3. Spread beans onto tortillas. I prefer the Unfried Black Beans. Top with lettuce, tomato and any other toppings you prefer.

Serve

These are great as an afternoon snack but also good for lunch or dinner. If serving as a meal I highly recommend making Mexican Rice. Tostadas are so simple that many kids could assemble them without much help and would be a fun party food.

Plant-Based Tostadas

 

How do you top your tostadas? 

Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas are an easy and family-friendly recipe you need to add to your plant-based meal plan!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Oil-Free Refried Beans
  • Shredded Lettuce
  • Diced Tomato
  • Salsa, peppers, your favorite toppings (optional)

Instructions

  1. If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
  2. Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
  3. Spread beans onto tortillas in a thick layer.
  4. Add lettuce, tomato, and any other topping you will enjoy.

Notes

You can use canned beans to save time. One 15 ounce can of fat free refried beans is enough for about 4 people or 8 tostadas. You may been to add some water to the canned beans to get them smooth enough to spread.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
 

The Easy Mexican Casserole Just Got Easier

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Could it be? You bet! The Easy Mexican Rice & Bean Casserole just got a lot easier!

crockpotmexicancasserole

I assumed the Mexican Rice and Black Bean Casserole would be easy to adapt for the slow cooker and I was right. In fact, it tastes better than the oven and stove top versions. I made it twice last week! [Read more…] about The Easy Mexican Casserole Just Got Easier

Faux Cheezy Black Bean Quesadillas (Gluten-Free)

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backtoschool1 copyGraphics by Melodee Fiske

Looking for something for your kiddos lunch box? Look no further!

quesadillas Forget the boring sandwich and give these babies a try!

Faux Cheezy Black Bean Quesadillas

Ingredients

Do

  1. Spread beans on half of tortilla then add cheese sauce on top of beans.
  2. Fold in half then heat on griddle or in a skillet until brown.
  3. Cut into easy to hold triangles

Serve

We Loved these quesadillas! I served them with Mexican spiced quinoa, salsa, guacamole, and coconut milk plain yogurt. They are the perfect size for a lunch box and can be eaten quickly.

lunchbox copyGraphics by Melodee Fiske

What’s in your kid’s lunch box?

Unfried Black Beans

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I am soooo over refried beans! Who needs to add extra fat to beans anyway? Certainly not me! I have won over many people with my Unfried Beans made with pinto beans but they are a little to garlic-y for my husband so I decided to lighten up on the spices a bit. Also my 2 year old son (the one with multiple food allergies) has reactions to pinto beans but so far has been doing well with black beans.

This recipe is perfect for lunch boxes too! Use these beans in a burrito or as a delicious dip! My son loves taking beans and chips for lunch. I pair it with some red grapes and carrot sticks for a healthy lunch. See more of my Back to School posts here.

unfried black beans

Unfried Black Beans

Ingredients

  • 2 cups cooked black beans
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt (optional)
  • 1/8 to 1/4 cup water (only as needed, the Blendtec may require more water)

Do

  1. Put beans and spices in food processor or Blendtec. Process 15 to 20 seconds.
  2. Scrape down the sides as needed and process until beans are smooth, add water as needed.

Serve

These beans are incredible by themselves but I love them with Mexican Rice or wrapped up in a tortilla.

Tip: If you only have canned beans drain and rinse them, then make as instructed. Most cans only contain about 1 1/2 cups of beans so you may want to ease up on the spices and omit the salt entirely.

Coming tomorrow…Faux Cheezy Black Bean Quesadillas!

What is your favorite way to eat beans?

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Taco Salad Saves the Day

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I don’t know about you but growing up Taco Salad was a deep-fried tortilla, greasy ground beef, a little iceberg lettuce, and your typical tomatoes, cheese and sour cream. Bleck!

It is time to toss that artery-clogging “salad” out with a Plant-Based transformation!

This Plant-Based Taco Salad is a family favorite. Choose your favorite ingredients and customize your taco salad to your tastes.

This Taco Salad is healthy, plentiful in fiber, protein, and phytochemicals and just plain delicious! It is also easily customizable to accommodate various allergies or taste preferences.

Taco Salad

Ingredients

  • Lettuce ( prefer a mix of greens and romaine)
  • Cooked Beans (I use pinto, black beans or Taco Lentils)
  • Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
  • Cooked Corn (I just buy organic frozen corn)
  • Pico de Gallo or salsa
  • Avocado, sliced
  • Lime Juice
  • Crispy Corn Tortillas* or Tortilla chips (Optional)

Do

  1. Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
  2. Toss the salad so everything is well mixed and add a few chips for crunch.

*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.

This Plant-Based Taco Salad is a family favorite. Choose your favorite ingredients and customize your taco salad to your tastes.

Serve

This is an easy “buffet night” dish. It can be made quickly with leftovers or canned/packaged ingredients. If you are traveling with this for a potluck add the salsa, avocado and lime juice just before serving.

 

What is your favorite way to eat Taco Salad?

Taco Potatoes

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Taco Potatoes
She shoots, she scores! Yes, this recipe was a huge success in our house. I’ve made it many times but never shared it with you. Well, today is your lucky day. This recipe was inspired by Laura at Heavenly Homemakers and her recipe for Taco Potatoes. She includes meat, heavy cream and cheese her recipe so I’ve adapted it to make it plant-strong!

Taco Potatoes 2

Taco Potatoes

Ingredients

  • Cooked Baked Potatoes (1 per person)
  • 2 cups Quinoa “Taco Meat” OR Quinoa-Lentil Tacos
  • 2 cups of cooked black beans OR 1 can of drained and rinsed beans (optional)
  • 1 cup salsa
  • 1/2 cup plain plant-based yogurt (optional)
  • guacamole (optional)
  • 1/2 cup corn

Do

  1. Cut cooked potatoes in half and scoop out some of the potato. I just cubed the potato for my kids.
  2. Fill the void with beans and quinoa.
  3. Top with your choice of fresh salsa, plant-based yogurt (for a tangy topping reminiscent of sour cream), guacamole and corn.

Serve

My husband and I LOVED this! My kids not as much. My two year old mostly wanted to eat all of the fresh salsa but he did finish his potato and quinoa. The 4 year old probably would have done better if all of the food was separated but he ate it.

This would be so easy to take to a potluck and is easy to throw together with leftovers.

This recipe was shared at Gluten Free Friday’s hosted at Vegetarian Mamma!