Double Stack Vegan Bean and Mexican Crumbles Tostadas and a GIVEAWAY!

Vegan Double Stack Bean and Meatless Crumble Tostadas | I’ve mentioned before that I was a vegetarian for seven years in my late teens and early adulthood. Although I am clearly no longer a vegetarian, I still eat vegetable-heavy meals and retain some of my eating habits from those years. For instance, I’m an enthusiastic flinger of nutritional yeast (especially on buttered toast and popcorn). I eat vegetable-heavy meals most days of the week, and I swoon at farmer’s markets. My husband and our eldest two kids, God love ‘em, are equally enthusiastic eaters of vegetables. We’d be the healthiest eaters this side of the Mississippi if it weren’t for three little things…

 …My youngest three kids. The pickle-in-the-middle, our third born, is slowly emerging from his potato-pea-and-corn-only vegetable cocoon, having recently decided that herbs are alright and onions-–so long as he couldn’t recognize them in a dish–were okay. Our fourth born has embraced the wonderful world of salad lately, just so long as it is swimming in Ranch dressing. Our fifth born is the hold out. That little fellow won’t touch a vegetable knowingly. Paradoxically, he’s pretty keen on eating clover plants from our yard. I certainly won’t be the one to tell him it’s technically greenery he’s ingesting.

 By some miracle, I discovered that these guys ALL like Wildwood Hi-Protein SprouTofu in dishes. The happiness this gives me cannot be overstated. I adore Wildwood’s motto of being rooted in the healthy trend of not following trends. Preach it, folks! I can toss a piece of tofu into a smoothie to boost the protein. I can crumble tofu into Mapo Dofu (recipe coming soon). And while it’s their tofu that drew me into Wildwood, I have to confess that I’m pretty much wild over their Original Veggie Burgers and Meatless Crumbles. I love that I can feed them to my gluten-free, vegetarian nieces and nephew. It’s pretty awesome to be the fun aunt serving tostadas covered with refried beans and the Meatless Crumbles Mexican Inspired.

People. My avowed anti-vegetable kid devours these tostadas. WIN!

Vegan Double Stack Bean and Meatless Crumble Tostadas |


Double Stack Vegan Bean and Mexican Crumbles ostada and a GIVEAWAY!


  • 6 (6-inch) corn tortillas
  • ¾ cup refried beans
  • 1 teaspoon canola or grapeseed oil, plus more as needed
  • 1 package Wildwood Meatless Crumbles, Mexican Inspired
  • Salsa and fresh chopped cilantro or parsley, to taste


Quickly char the tortillas over a bare flame on the stovetop. If you don’t have a gas range, broil them quickly to char both sides slightly. Add the teaspoon of oil to a heavy-bottomed pan and swirl to coat. Add as many tortillas as you can fit in the pan, fry until golden brown and crispy on both sides. Transfer to a paper towel lined plate. Add more oil if necessary and repeat with the remaining tortillas.

When the tortillas are all crisped, add the package of Wildwood Meatless Crumbles, Mexican Inspired, to the pan and heat according to package directions.

To assemble the tostadas, lay one tortilla on a plate, top with 1/6 of the refried beans and 1/6 of the crumbles, add another tortilla, repeat the layers and finish with a drizzle of salsa and a shower of chopped fresh cilantro or parsley.

Are you interested in Wildwood products? Please visit their site to learn more about their mission, philosophy, and products!

 Now I have a bonus! Wildwood is kindly offering a $100 Visa Gift Card to one lucky Foodie with Family reader. All you need to do to enter for a chance to win is leave a comment answering this question: “What would be your ideal dinner recipe when using Wildwood products?”

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  • Leave a comment in response to the sweepstakes prompt on this post
  • Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  • Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  • For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 10/1/2013-10/31/2013.

Be sure to visit the Wildwood brand page on where you can read other bloggers’ reviews and find more chances to win!


  1. We LOVE making enchiladas with soy crumbles. As a vegetarian living with 2 carnivores, this dish makes us all happy!

  2. Broccoli Peanut Butter Tofu stir fry with Wildwood SprouTofu.

  3. I’ve never used any “meat substitutes” but this looks amazing! I’d love to try this. I’m looking for them the next time I go grocery shopping!

  4. Um, I would make THIS RECIPE, of course!!

  5. This recipe looks amazing, and after looking at the Wildwood website, I would definitely make this and a big pile of pad thai using the gluten-free noodles and royal thai flavored tofu! It all sounds so delish.

  6. Kristina N. says:

    With the weather getting cooler, I would totally make a chili with their meatless crumbles and make it a little extra special by adding their 3-bean dip!

  7. I used to buy the marinated tofu all the time when I lived in California. I haven’t seen it since we moved to Colorado, but by visiting the website figured out that I can get it here, too! Hopefully the teriyaki tofu will be in stock when I shop this weekend. So excited to find this again!

  8. I would like to try the Wildwood Original Meatless Meatballs and I would make spaghetti and meatballs for my family. My kids like basic meals, so this would be great.

  9. Yvette N. says:

    I would use the meatless crumbles in a Taco Soup.

  10. I would make tofu stir fry

  11. These tostadas look amazing. I would use them in this and other recipes to win a weight loss challenge I am in.

  12. the tomato and herbs angel hair pasta looks amazing!! i would like to try it with smoked sausage and sprinkled with parmesean!!

  13. I think they’d be great in lasagne !

  14. Love the nutritional yeast (nooch) shout out! I love an extra firm (or Wildwood’s super firm) tofu sliced thinly, coated in nooch, salt and lots of black pepper then pan fried on both sides until crispy. It’s great on sandwiches with some vegan mayo and pickles or pesto!

  15. Lisa Brown says:

    My ideal dinner recipe would be spicy homemade chili and tofu with rice on the side.
    jslbrown_03 at yahoo dot com

  16. Lisa Brown says:

    tweet –
    jslbrown_03 at yahoo dot com

  17. Bernie N. says:

    Ooh, definitely nachos! With lots of salsa and avocado chunks and cilantro on top! My husband and I will sometimes just make a giant baking sheet of nachos and sit around munching for our dinner. The Wildwood Mexican crumbles would be a great addition.

  18. I would keep meatballs and pasta in the freezer for last minute emergency dinners. I haven’t been able to do that since we had to go gluten and dairy free.

  19. I would use the silken tofu to make homemade mapo tofu. Lots of things to choose from though!

  20. I’d love to make a vegetarian lasagna ‘bolognaise’ with the meatless crumbles

  21. Mine would probably be some type of Thai dish or tempura tofu.

  22. I would love to try this recipe, for the double stack vegan bean and Mexican crumbles tostadas, and also their wheat free pastas.

  23. I’d love to make the recipe posted – Double-stack Vegan Bean and Mexican Crumbles, but I’d also make the Bleu Cheese Burger recipe on the Wildwood site.

  24. I would love to use the meatless crumbles to make either quesadillas (love!) or enchiladas.

  25. I would love to try this recipe! A meat substitute lasagna would also be a hit in our house.

  26. I’d use their Wildwood® Original Meatless Meatballs in a meatball sub.

  27. tweet–

  28. I would love to try the Greek Olive and Garlic Hummus. It sounds great!

  29. jessie sis says:

    I would like to try the crumbles to make the tostadas and also veggie sloppy joe sandwiches. We have been out of luck to find a brand of veggie crumbles that are also gluten-free, so this will be fun trying them out! I’ve read some of their products are not GF–do you know which ones?

  30. Silken tofu = Mooless Chocolate Pie!

    I’ll be interested to try some of their other ‘meat alternatives’. I tried those types of products in the late 80s and they pretty much all gave me heartburn. But, we’re trying to eat less meat, so a new brand to try should get a spin.

  31. Jo-Ann Monconduit says:

    Since I am lactose intolerant, I would love to try their soymilk. Then I could have my cookies & milk!

  32. Those look so freaking good I want to scream.

  33. I think chili would be awesome!

  34. I would like to use their products to make chili!

  35. Kristie M. says:

    I really love pad thai.

  36. Michelle S says: I tweeted, but this comment thing keeps telling me my comment failed?!?
    Anyway twitter name: @birdmoose3

  37. This recipe looks fabulous! Something I can do in two pans, one for my vegatarians and one for my carnivores! Thanks!

  38. Christopher Sorel says:

    yes interested in trying their veggie burgers and looks good. Need to find a better one

  39. Christopher Sorel says:
  40. I’d love to make chili with the meatless crumbles.

  41. chili with soy crumbles

  42. Kimberly P. says:

    The super firm tofu looks incredible in their Tikka Masala recipe!

  43. Kimberly P. says:
  44. I’m not good at making my own recipes, but I could try making this tostada with Wildwood products.

  45. I’ve suggested to my husband we try and go meatless one day a week but it doesn’t fly with him…..I think this would be a great introduction for him! I think I would make spaghetti sauce.

  46. Ed VanNostrand says:

    I would make a brunch frittata with the crumbles.

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