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Vegetarian Tostada Bowl

Cuisine: Mexican

Serves: 4


  • 8 small corn tortillas
  • olive oil spray
  • 1 14- oz 400g can refried beans
  • 2 1/2 cups iceberg lettuce shredded
  • 1 large avocado or 2 medium mashed
  • 1/4 cup goat's feta cheese crumbled (leave out to make vegan and dairy free)
   Tomato Salsa:
  • 4 large tomatoes chopped into small cubes
  • the juice of 1 lime
  • 1 garlic clove thinly minced
  • 1 tbsp red onion thinly chopped
  • 1 jalapeño pepper seed removed and thinly chopped (optional)
  • 1/2 bunch fresh cilantro chopped
  • salt to taste



  1. Preheat oven to 400F/200C. Generously spray corn tortillas with olive oil on both sides. Arrange on two baking sheets, in a single layer. Bake 5 minutes then flip tortillas and bake 3 additional minutes or until tortillas are golden and crispy. Remove from the oven and set aside.
  2. While tortillas are baking, reheat refried beans combined with 1/4 cup water in a small pan, on low heat. Let cool slightly.
  3. Prepare tomato salsa. In a medium bowl, combine chopped tomatoes, lime juice, garlic, onion, jalapeño pepper and cilantro. Season with salt to taste.
  4. Prepare remaining ingredients: chop salad, mash avocado and crumble feta cheese.
  5. Assemble tostadas. Spread 1/4 cup refried beans on each tostada (be careful not to break the shell!), top with 1/3 cup lettuce, 1/4 cup Tomato salsa, 1 tbsp avocado and sprinkle with 1/2 tbsp feta. Repeat with remaining shells and serve immediately. You can also serve the prepared shells and toppings and let people make their own tostadas.



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