It might sound a little weird, but I promise it’s good. Keep this recipe on hand for a quick snack or light dinner. It’s super easy to make, and comes together in less than ten minutes. This is just a random “recipe” that I came up with when trying to use an avocado that was on its last leg, but wanted to throw a few refrigerator staples (for me) on it.
As a small batch recipe developer, I like to create recipes that make 2-3 servings. Because these vegetarian tostadas are so light, I consider two of them to be one serving. So, this recipe makes four tostadas, or two servings.
Keep in mind that these tostadas are super customizable. This is a great starting point, but you can really get wild with if if you that’s your vibe. Mix some plain Greek yogurt into the avocado for a little added protein, then throw some black beans or shredded chicken on top for even more protein. Have some leftover roasted veggies that need to be used? Throw them on top! Fresh herbs? Do it. I have more recommendations towards the end of this blog post, but here is the initial list of ingredients that I recommend using as a starting point.
Ingredients for these Vegetarian Tostadas
- 4 Tostada Shells
- 2 medium, ripe Avocados
- 1/2 tsp. Salt, plus more to taste – I always use Diamond Crystal Kosher Salt
- 1/2 tsp. Garlic Powder, plus more to taste
- 2 tbsp. fresh Lime Juice, plus more to taste
- 1 cup Shredded Cheddar Cheese
- 1/2 cup thinly sliced Red Onions or Pickled Red Onions
- 1/4 cup finely chopped fresh Cilantro
- 4 tsp. Everything Bagel Seasoning (optional)
Ingredient Notes + FAQs
Tostada Shells: Make your own oven-baked tostada shells by checking out this post. I use corn tortillas, brush them with avocado oil, sprinkle them with salt and chili powder, then bake them on a rimmed baking sheet lined with parchment paper at 350 F for about 10 minutes, or until they’re golden and crisp. For a quick recipe, just buy tostada shells from the store.
Avocados: Ripe avocados are KEY here. Your avocados should be slightly squishy … like just squishy enough that you can push into them, and a small indent will be left from your finger. If they’re too squishy, don’t mess with them. Same goes if they’re too firm. You’ll be disappointed with either one. Flavor Note: Feel free to stir in a spoonful of sour cream or plain Greek yogurt to the mashed avocado for a little tanginess, or even a drizzle of olive oil for a luxurious texture. Love cumin? Add about 1/4 teaspoon of ground cumin, too.
Cheddar Cheese: Cheddar cheese, especially sharp cheddar cheese, is weirdly good on these. Use whatever you want / have, though. Some good options are Monterey or Pepper Jack, mozzarella, smoked gouda, crumbled feta or cotija cheese, or seriously whatever you like. I don’t know if you’ve ever had the Caramelized Onion Cheddar from Trader Joe’s, but I could literally eat an entire block of it. So use that if you find it. For Vegan Tostadas, swap the cheddar cheese with your favorite vegan cheese, or leave it out.
Pickled Red Onions: Pickled red onions may seem intimidating, but they’re seriously one of the easeist things to make, and one of the most delicious little things you can keep on hand to boost the flavor in so many recipes. I have a small batch version here that will last any normal single human a couple of weeks, but feel free to double that recipe if you find yourself lured into the glorious world that is tangy, sharp, pickled red onion-y. Anyway, if you don’t want to make them, but you still want to use red onions, thinly slice the red onion and toss the slices into a small bowl full of ice water. Let them soak for about fifteen minutes, then dry them off and toss them onto your tostada. Soaking red onion in ice water removes some of that harsh bite, and makes them a perfect little tasty topping for these tostadas. Alternatively, just chop up some green onions and throw those on instead. The colors won’t be as pretty, but it will still taste good!
Fresh Cilantro Cilantro just makes a lot of sense with both avocados and onions. If you’re one of those people who thinks cilantro tastes like soap (first of all, I’m so sorry 😞), substitute it with chives, parsley, basil, or whatever makes sense to you. Or just leave all of that off if you’re not really into the fresh herb thing!
Instructions
Step One: Make the Creamy Base. Peel the avocado and carefully remove the pit. Scoop the avocado flesh into a mixing bowl. Add salt, garlic powder, and lime juice. Mash to the consistency you like (smooth or chunky works), then taste it and add more salt, garlic powder, or lime juice if you think it needs it.
Step Two: Build the Tostadas. Spread the mashed avocado over the tostada shells. Sprinkle the shredded cheese, pickled red onions, and cilantro over them. Add a few dashes of hot sauce (if using), and enjoy.
Add Protein with shredded chicken, black beans, pinto beans, refried beans, or leftover pork.
Add Vegetables(like fresh tomatoes, shredded lettuce, pico de gallo, roasted zucchini, bell peppers (red bell pepper would be great – either raw or roasted), etc.) if you’re feeling it. Throw some red or green salsa on top OR a few dashes of your favorite hot sauce for an extra layer of flavor, too.
Always season your avocado to taste. Personally, I always add more salt than what is recommended. Salt and lime juice are SO much your friend in this situation. If you taste guacamole and you’re like “oh, it’s not bad”. Add more salt and lime juice and you’ll be like, “oh hell yes, this rocks.” Trust me. I used to work with a catering group, and avocado toast was a staple on our breakfast menu. I feel pretty confident in my salt / lime juice ratios when making guac at home, but when I would make it for those breakfast spreads, the woman in charge (who makes some of the best food I’ve ever, ever had in my life), would always taste my avocado spread and say, “more salt; more lime”. And she was right. Every. Single. Time. When you think it tastes pretty good, just add a touch more of both and revisit it. I bet it’ll taste even better.
How to Store Leftovers
For the Mashed Avocado (not on tostada shells):
- If you’ve already made the mashed avocado, store it in an airtight container in the refrigerator for up to a day. However, because this one is so easy to make, I recommend just making it fresh when you want to enjoy it. If you’re wanting to take these as a lunch option at work, just pack everything in separate little containers and build it when you’re ready to eat!
For the Avocado Tostadas (already made):
- These won’t last long because the tostada shells will get soggy. Store these for a couple of hours, but no more than a day, in an airtight container in the refrigerator.
If you want to make more than four vegetarian tostadas, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you.
By the way, you should make these yours. Use this recipe as a base, then get wild with it! Share your creations on social and be sure to tag me in them so we can be *friends*. <3 If you have any questions about the ingredients or how to make these, send me an email so I can help out.
xx Sara
Easy Vegetarian Tostadas with Avocado, Cheddar, and Pickled Red Onions
Ingredients
- 4 Tostada Shells
- 2 medium, ripe Avocados
- 1/2 tsp. Kosher Salt plus more to taste – I always use Diamond Crystal Kosher Salt
- 1/2 tsp. Garlic Powder plus more to taste
- 2 tbsp. fresh Lime Juice plus more to taste
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Quick Pickled Red Onions
- 1/4 cup finely chopped fresh Cilantro
- 4 tsp. Everything Bagel Seasoning optional
Instructions
- Make the Creamy Base. Peel the avocado and carefully remove the pit. Scoop the avocado flesh into a mixing bowl. Add salt, garlic powder, and lime juice. Mash to the consistency you like (smooth or chunky works), then taste it and add more salt, garlic powder, or lime juice if you think it needs it.
- Build the Tostadas. Spread the mashed avocado over the tostada shells. Sprinkle the shredded cheese, pickled red onions, and cilantro over them. Add a few dashes of hot sauce (if using), and enjoy.
Notes
Nutrition
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