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
  1. 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.
  2. When the tortillas are all crisped, add the package of Wildwood Meatless Crumbles, Mexican Inspired, to the pan and heat according to package directions.
  3. To assemble the tostadas, lay one tortilla on a plate, top with ⅙ of the refried beans and ⅙ 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. Lucy says

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

  2. Amy S. says

    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!

  3. Erika says

    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.

  4. 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!

  5. Sara says

    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!

  6. Kelly D says

    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.

  7. candace says

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

  8. Sarah B says

    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!

  9. 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

  10. 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.

  11. Emiko says

    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.

  12. Lisa says

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

  13. Ari says

    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.

  14. 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?

  15. Robby says

    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.

  16. Jo-Ann Monconduit says

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

  17. Karen B says

    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.

  18. 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.

  19. D Schmidt says

    to make Tofu and Salsa Breakfast Burrito’s

  20. April G says

    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!

  21. sharonjo says

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

  22. Melissa says

    I would love to try the spinach noodles with baby patty pan squash and snow peas sautéed in garlic and coconut oil.

  23. Madeline says

    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).

  24. Yia Yia says

    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!

  25. nikki b says

    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!

  26. Becca F says

    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!

  27. LAMusing says

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

  28. Erin says

    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

  29. 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.

  30. Wild Orchid says

    I would love to use the Wildwood Slim Longnoodle pasta with my spaghetti and meatball recipe.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  31. Nicole Larsen says

    I would use the Pasta Slim Tofu Spaghetti Noodles to make Spaghetti since that’s one of our favorite dishes!

  32. Lisa Garner says

    I would love to make fish tacos with Wildwood/Emerald Valley Kitchen Organic Salsa.
    lisalmg25 at gmail dot com

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