Pinto Bean and Potato Tostadas are quick, easy, and vegan, and delicious. Seasoned beans and potatoes piled high on shredded lettuce, topped with sliced avocado.
Pinto bean and potato tostadas are perfect for a tasty lunch or speedy weeknight dinner. I have been wanting to make tostadas for some time now. We typically cycle through homemade soft tortilla tacos or burrito bowls. Recently, we bought a big bag of potatoes, so I have been brainstorming all the meals I can make. You could say potatoes are a staple in our diet. We have tossed them in stuffed peppers and ground beef tacos before, but they have never really been the star of the show.
These seasoned crispy potatoes pair so well with pinto beans. In the Urben household, no taco/tostada/burrito is complete without slices of avocado, some greens, and a squeeze of lime juice. You can’t forget about hot sauce either! Zack even tossed on some diced tomato.
I hesitate to label this as a lunch OR dinner recipe because it really can be both. We had it for both, so you can too! I think I enjoyed it more like a lunch because the prep was so simple and cleanup was almost nonexistent. Plus it wasn’t super heavy, but it was filling! For dinner, I had it alongside some sauteed veggies and rice. I love creating recipes that serve as a meal for 2, or 4, or have leftovers for days! This is definitely one of those recipes. If you want this meal to serve more people, or last for multiple lunches, just use an extra potato or use two cans of beans instead of one. Pretty simple, right? I’m not a huge meal prepper, but dishes like this make me believe I am.
So here’s what you’ll need
Tostadas: I bought mine in the bag at the store but you can make your own if you’re up for it!
Beans: We used pinto beans but really any will work! I love seasoned chickpeas and black beans are classic, you can’t go wrong.
Potatoes: As I mentioned, I have a huge bag of taters so this is one of the ways I decided to use em up. Have sweet potatoes? You know I’d be all over that!
Toppings: This is where your tostada really becomes your own! Some of my favorite toppings include avocado, shredded lettuce, dairy-free/vegan cheese, jalapeño, diced tomato, lime juice, and hot sauce.
I went back and forth of whether to roast the potatoes or crisp them up in a skillet. I ultimately went with the stove method, but if you want to pop them in the oven instead with some seasoning – they’ll turn out just fine. So basically all I did was soften the potatoes and let them brown a bit, warm up the beans, chop my toppings, and assemble. To serve, start by placing shredded lettuce on top of the tostada. Scoop a serving of pinto beans and potatoes on top. Then top with avocado, tomato, jalapeño, dairy-free/vegan cheese, lime juice, hot sauce, or whatever you want. My question for you is: Do you pick up your tostada or try to crack the crispy tortilla into bite-sized pieces?
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Pinto Bean and Potato Tostadas
- 1 bag tostadas
- 4 small potatoes diced
- 1 can pinto beans drained and rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Topping ideas: Shredded lettuce, sliced avocado, diced tomato, diced jalapeño, dairy-free/vegan cheese, lime juice, hot sauce
Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
As potatoes cook, warm pinto beans in a small saucepan over low heat.
Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.
Store leftover pinto beans and potatoes in an airtight container in the refrigerator. Reheat in the microwave or in a skillet.
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