Soy Chorizo & Black Bean Tostadas – Recipe! Image 1
Food, Main Courses

Soy Chorizo & Black Bean Tostadas – Recipe!

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I’ve been trying to eat a little more vegan this year, let’s face it, it’s good for you.  I have talked about soy chorizo in the past, and I am going to reiterate, it’s really good.  Unlike traditional pork chorizo, it’s not greasy, and it has all the flavorful authentic spices of traditional chorizo.

Tostadas are one of those things I pick up from my local taco truck because they are mostly portable to eat, small enough to enjoy and be able to be hungry for dinner, and they are piled with my favorite things, like cabbage, guacamole and salsa.  So tonight, since I skipped my taco truck fix, I thought I would make, my mostly vegan version for dinner.

It’s a quick cook when you prepare soy chorizo, because it’s cooked.  It’s just about sauteing an onion into the mix, and heating up some black refried beans from a can.  I love the black refried beans from Trader Joe’s, so if you’ve haven’t had them, grab a can or two for your pantry.  Don’t forget about the corn tortillas too.  An authentic tostada is made with a corn tortilla, not a jumbo flour tortilla, like they serve at those Mexican chain restaurants.  Then begin to layer, by starting with a crispy tortilla, then black beans, chorizo, maybe a little Cotija cheese (if you’re not going vegan), cabbage and guacamole.  Am I making you hungry yet?

Soy Chorizo & Black Bean Tostadas – Recipe! Image 2


8 corn tortillas

12 ounces soy chorizo

1 small red onion

1 teaspoon salt

14 ounces canned black refried beans, or any refried beans

4 ounces Cotija cheese, if not going all Vegan

1/4 cabbage, shredded

1 lime, sliced into wedges

guacamole, your recipe or mine

vegetable oil

(Serves 4)

Soy Chorizo & Black Bean Tostadas – Recipe! Image 3

Soy Chorizo & Black Bean Tostadas – Recipe! Image 4

Soy Chorizo & Black Bean Tostadas – Recipe! Image 5

To Prepare:

  1. Add 1/4 cup oil to skillet and place over medium-high heat, after 2 minutes add tortillas in batches, and fry until golden brown.   Remove and place on a paper towel lined plate, set aside.
  2. Pour out all oil, but 2 teaspoons in skillet, and place over medium heat, add chorizo, red onion and salt.  Cook for 5 minutes, while stirring occasionally, remove from heat.
  3. Heat beans in microwave until hot, about 3 minutes.  Squeeze 1/2 lime juice over cabbage and toss.
  4. To layer tostadas – place one tortilla on plate and top with beans, and Cotija (if using).  Then, top with chorizo, cabbage and guacamole.  Serve with remaining lime.  Enjoy!
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