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
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  • 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. Wow this looks great! I’m thinking those Southwest Veggie Burgers are pretty fantastic… add some sliced avocado and maybe a chile mayo and I’m a happy camper.

  2. Anne Weber-Falk says:

    Chili! I like to sneak in TVP chunks but the family knows it right away. I’ll bet they’ll like this much better.

  3. D Schmidt says:

    to make Tofu and Salsa Breakfast Burrito’s

  4. D Schmidt says:
  5. Gina Guthrie says:

    I think that the tofu tikka masala from their website looks pretty amazing.

  6. I would like to try the crumbles and make my sloppy joes. The kids always love those.

  7. My ideal dinner recipe when using Wildwood products would be Tofu Tikka Masala served with rice – yum!

  8. My ideal dinner recipe would be one that is simple and easy – sauteing this up in a pan with veggies.

  9. Well I’m not the most skilled cook, so my ideal dinner would be something simple that all three kids would eat- wildwood® original meatless meatballs in a meatball sub fits the bill!

  10. Heather B says:

    I think I would use the Wildwood Italian-Styles Meatless Crumbles to make a casserole of some kind.

  11. Heather B says:
  12. I would make this dish that was posted. Looks absolutely yummy!

  13. I’d use their Spinach Fettuccini noodles to make a tasty tomato and herb pasta dish.

  14. Lasagne. mmm. Although the posted recipe looks amazing as well!

  15. I’d like to make a meat sauce using Wildwood Meatless Crumbles and serve it over their Tomato and Herb Angel Hair pasta. Thanks!

  16. I’d take the Wildwood® Original Meatless Meatballs and make a meatball sub.

  17. Love the meatless crumbles – it makes the best taco filling ever!

  18. I would use the Wildwood crumbles to make sloppy joes

  19. I would make vegie sloppy joes – YUMMMMM

  20. Cynthia C says:

    I’d like to try Wildwood Meatless Crumbles, Mexican Inspired in my tacos.

  21. Cynthia C says:
  22. I would love to try the spinach noodles with baby patty pan squash and snow peas sautéed in garlic and coconut oil.

  23. My ideal dinner recipe would be lemon rosemary tofu with a big kale salad.

  24. Susan Smith says:

    I’d take the Wildwood® Original Meatless Meatballs and make spaghetti and meatballs.

  25. Barbara M says:

    Enchiladas Spanish rice & fried ice cream -oh you!
    Thank you.

  26. Barbara M says:
  27. Nataly Carbonell says:

    Mine would be spaghetties or ravioli, yum!

  28. I’d like to make Peanut Noodles with the Tomato & Herbs Angel Hair (the dish uses ginger, sesame oil, green onions, peanut butter, soy sauce, and of course, noodles).

  29. Jessie C. says:

    I would use Sproutofu super firm to make miso soup.
    tcarolinep at gmail dot com

  30. Jessie C. says:


  31. I am greek and vegan so its hard at times to do the perfect meal. But I am all about Wildwood Humus! I love the Greek Olive and Garlic and the Roasted pepper as well.! I make the perfect meze platter with both surrounded by kalmata olives, roasted peppers, eggplant and zucchini. I make homemade pita chips and we have a quick light meal!

  32. I make an easy quick dinner with wildwood spinach fettuccini and their Italian flavored meatless crumbles. Add a can of organic diced tomatoes and some fresh basil….. DIVINE!

  33. I am interested in wild woods products. They make the only soy milk I’ll drink and delicious veggie tofu burgers. Their soy milk helped get my mom off milk!

  34. Susan Smith says:
  35. i would make a rich, wildwood meatless crumble chili pie!

  36. Whitney Lindeman says:

    Would love to make spaghetti & meatballs with a spaghetti squash and Wildwood meatless meatballs.

  37. Heather Spooner says:

    I’d use the “meatballs” in my favorite spaghetti sauce. Thanks!

  38. I’d make spaghetti and meatless meatballs.

  39. I’d use meatless meatballs – I can use my fave sweet and sour sauce with them and serve over rice with grilled pineapple.

  40. That’s easy, it would be a stir-fry with extra-firm tofu, pineapple, and red and green peppers over brown rice. And all three of my young ‘uns plus my husband would eat it.

  41. A cookout with their veggie burgers would be great!

  42. I’d like to try the Southwest Veggie Burger for a cook out sometime.

  43. I would love to use the Roasted Red Pepper Hummus as a pre-dinner snack with some carrots, celery, broccoli, chips, etc. Can’t go wrong with hummus! It can also be part of the dinner too by being a spread for bread.

    #SweepstakesEntry again— Erin (@LoveCarrotsAlot) October 16, 2013

  44. wow…tofu tikka masala..amazing!!

  45. Rita Sheppard says:

    I can’t wait to try this recipe. I love Mexican food and crumbles and am always looking for new recipes for both.

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