Recipe for Vegan Tostadas with Mango Nut Cream | Well+Good

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Tostadas are one of those dishes that proves that the most basic, healthful ingredients can provide delectable, nutrient-dense meals. A tostada is a popular Mexican and Latin American food that consists of a toasted tortilla with refried beans (or chicken), cheese, salsa, and extra toppings of your choice. The chef’s secret sauce recipe is the delectable topping on the tostadas we’re come to gush over today.

Fortunately, it’s one secret that Nyesha Arrington, a former Top Chef finalist, isn’t keeping to herself. She offers her vegan tostadas recipe in the most recent episode of Cook With Us, which contains the aforementioned addition that makes the meal even more irresistible: an avocado cashew cream sauce. (When do avocados not provide a special touch to a dish?)

Arrington’s vegan tostadas recipe, by the way, is nutrient-dense as well as delicious. This dinner is high in fibre thanks to the black beans, maize, tomatoes, onion, arugula, and cashews in the cream sauce. That implies it’s good for both your gut and your heart. In fact, every single component in this recipe is nutrient-dense—the beans and almonds provide protein, the tomatoes provide lycopene and antioxidants, the spices provide anti-inflammatory properties, and so on.

Because refried black beans take the longest to prepare, Arrington begins with them. She cooks them with onions, garlic, salt, black pepper, paprika, cumin, and serrano chilli on the stove, and they’re overflowing with flavour.

It’s time to make the avocado cashew cream while the beans are simmering. The cream is the star of the show, and it’s quite easy to create. In a blender, combine avocado, softened cashews, salt, cayenne pepper, cilantro, and olive oil for 30 seconds. “The creamy texture gives our tostadas a lovely mouthfeel,” explains Arrington.

Grilling fresh summer corn is the final vital cooking step—it only takes a few minutes and is well worth the extra effort. After that, all you need to do is dice some tomatoes and you’re ready to assemble your tostada.

To see how it all came together, watch the video above, then scroll down for the recipe. Tostadas made with plant-based ingredients are only a few recipe steps away!

Recipe for black bean tostadas with avocado cashew cream


To make the black bean tostadas, combine the following ingredients in a bowl.
a single tomato
1 quart cooked black beans
1 ear grilled white corn
3 garlic cloves, chopped 1 tiny yellow onion
1 serrano pepper
2 tsp cumin powder
smoked paprika, 2 tsp
a single lime
a quarter cup of cilantro leaves
6 fried corn tortillas
1 tsp. Himalayan salt 1 tsp. black pepper
two limes
corn stock (1/2 cup)

For make the avocado cashew cream, combine the right elements in a stand mixer.
1 cup soaking unsalted cashews
a single avocado
Himalayan salt, 2 tsp
cayenne pepper, 1/4 tsp
1 lime, pressed

1. In a large cast-iron skillet, heat the oil over medium heat until it is hot. Sauté for three minutes, or until the onions are transparent, adding the onion, garlic, and chile. Half of the cooked beans, cumin, and paprika should be added now. Toss in the cooked onion, chile, and garlic combination and stir to combine. Using a fork or the back of a wooden spoon, completely mash the potatoes.

2. Place the cashews in a bowl and cover with boiling water to make the cashew cream. Soak in the tub for one hour. Alternatively, you can soak the cashews overnight in water. Combine all ingredients in a blender and blend until smooth.

3. To assemble the tostada, spread black beans over a crisp tortilla. Finish with cashew cream and cilantro leaves before garnishing with arugula, grilled corn, and chopped tomatoes.

In Well+Good’s Cook With Us Facebook page, you may get more plant-based food ideas.

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