Morning made simple

Crunchy, cheesy and oh-so-satisfying. These tostadas are topped with melty vegan queso, creamy avocado, and finished with bright pickled red onions and a squeeze of lime.


  • 4 corn tortillas
  • Cooking spray
  • 1-15 oz can of black beans
  • ¼ teaspoon salt
  • 2 tablespoons Forager Project Sour Cream
  • 1 ½ teaspoons chipotle hot sauce (or the hot sauce of your choice)
  • ½ avocado, sliced
  • ¼ cup pickled red onions
  • 1 cup vegan queso
  • ¼ cilantro leaves
  • 1 lime, cut into wedges


  • Preheat the oven to 350 degrees.
  • Spray 4 corn tortillas lightly with cooking spray on both sides and place on to a baking sheet. Bake for about 8 minutes, flipping halfway through, until tortillas are crisp.
  • While your tortillas bake, strain beans and place into a small bowl along with ¼ teaspoon of salt. Using the back of a spoon smush beans until fairly smooth.
  • Pull tostadas out of the oven and allow to cool slightly. Once cool enough to touch, carefully spoon ¼ of the beans onto each tostada. Spread the beans gently using the back of a spoon, being careful not to break the tostada.
  • Sprinkle vegan shredded jack cheese on top of the beans and return to the oven. Bake until the cheese is melty and gooey, about 5-7 minutes.
  • While your tostadas bake, make spicy sour cream by mixing 2 tablespoons of Forager Project Dairy-free Sour Cream with 1 ½ teaspoons of hot sauce. Add a splash of water to thin. Stir to combine.
  • Pull tostadas out of the oven and top with avocado slices, pickled red onions, a drizzle of spicy sour cream, and vegan queso fresco. Finish with a few cilantro leaves and a squeeze of lime.