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5 from 1 vote

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

Author Rebecca Lindamood

Ingredients

  • 6 corn tortillas 6-inch
  • 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

Instructions

  • 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.