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vegan tostada

Vegan Tostadas with Pineapple Salsa

Bright and zesty vegan tostadas with cannellini refried beans, avocado and pineapple salsa. The perfect summer time lunch!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, lunch, Main Course
Cuisine American, Mexican, vegan
Servings 8 people
Calories 299 kcal


For The White Refried Beans:

  • 2 cans cannellini beans rinsed and drained
  • 2 teaspoon salt divided
  • 3 tablespoon olive oil
  • ½ cup white onion finely chopped
  • 2 cloves garlic minced
  • 1 sprig rosemary
  • 1 tablespoon lemon juice

For The Pineapple Salsa:

  • 2 cups pineapple diced
  • 1 cup tomato diced
  • ¼ cup red onion finely diced
  • ½ cup cilantro (coriander) finely chopped
  • 1 red chilli pepper seeds and membrane removed
  • 1 lime zest and juice
  • 1 teaspoon cumin
  • 1 teaspoon chipotle powder or chilli powder
  • ½ teaspoon sea salt

For The Avocado Topping:

  • 1 avocado chopped into bite size pieces
  • 1 tablespoon lime juice

For The Gluten Free Tostada Shell:

  • 8 corn tortillas
  • 1 tablespoon olive oil

Optional Topping

  • ½ cup vegan cheese


  • Put the cannellini beans in a medium sized saucepan, add salt and cover with water. Simmer for 20 minutes.
  • Meanwhile, heat the olive oil in a small saute pan and add the minced garlic and rosemary. Saute until the aromas release, being careful not to burn the garlic. Set the pan aside while the beans finish cooking.
  • Top, tail, peel and core the pineapple. Dice the fruit into small pieces and place in a medium size bowl.
  • Dice the tomato and add to the bowl with the pineapple. Finely chop the red onion and cilantro (coriander) and add to the salsa. Remove the seeds and membrane from the chili pepper and finely chop. Adjust amount used according to taste.
  • Zest the lime and squeeze the juice over the salsa. Add the cumin, chipotle powder and sea salt and gently mix to combine. Allow the salsa to rest in the fridge while the beans finish cooking.
  • Shallow fry the corn tortillas in the olive oil by heating the oil in a heavy -bottom pan (I like cast iron), and frying the corn tortillas one at a time for about 30 seconds on each side. Set aside on a paper towel lined plate.
  • Peel and destone the avocado and chop into bite size pieces. Put it in a small bowl and squeeze the lime juice over the top.
  • Drain the beans, reserving a mugful of the cooking liquid. Now return the beans to their pot, remove the sprig of rosemary from the saute pan and pour the garlic flavored oil over the beans. Mash the beans with a potato masher or the back of a spoon. Add the cooking liquid. Turn the heat to low and simmer until the cooking liquid has been absorbed. Squeeze in the lemon juice, taste and season with salt and pepper.
  • Assemble the tortillas by layering the beans, avocado, vegan cheese and pineapple salsa. Tuck in and enjoy!


Calories: 299kcalCarbohydrates: 42gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1054mgPotassium: 330mgFiber: 10gSugar: 6gVitamin A: 421IUVitamin C: 38mgCalcium: 115mgIron: 4mg
Keyword vegan tostadas, vegan tostados
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