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Fresh Vegan Black Bean Tostadas with Creamy Cashew Queso

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A quick and easy vegan recipe featuring crunchy corn tostadas topped with seasoned black beans and a silky smooth homemade cashew queso, finished with fresh veggies for a flavorful, plant-based meal.

Ingredients

Scale
  • 8 small corn tostada shells
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Juice of half a lime
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/4 cup water (plus more to adjust consistency)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1 ripe avocado, sliced or diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 small red onion, finely diced
  • 1 medium tomato, diced
  • Optional: pickled jalapeños or fresh lime wedges

Instructions

  1. Prepare the Cashew Queso: Drain soaked cashews and add to blender with 1/4 cup water, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and salt. Blend on high until smooth and creamy, about 2-3 minutes. Add water a tablespoon at a time if needed to reach pourable consistency. Taste and adjust seasoning.
  2. Season the Black Beans: In a medium bowl, lightly mash black beans with a fork, leaving some whole for texture. Stir in cumin, smoked paprika, salt, and lime juice. Heat in a skillet over medium heat for 5 minutes if warm beans are preferred, or skip heating for room temperature.
  3. Prepare Fresh Toppings: Dice tomato, onion, and avocado. Roughly chop cilantro. Set aside pickled jalapeños or lime wedges if using.
  4. Assemble the Tostadas: Lay tostada shells on a serving platter. Spread a generous layer of seasoned black beans on each shell. Drizzle or dollop creamy cashew queso over the beans. Top with avocado slices, tomato, onion, and cilantro. Add jalapeños or a squeeze of lime to taste.
  5. Serve Immediately: Enjoy tostadas fresh to keep shells crisp. If making ahead, keep toppings separate and assemble just before serving.

Notes

Soak cashews in hot water for 30 minutes for best creamy texture. Assemble tostadas just before serving to keep shells crisp. If blender overheats, rest and add a splash of water. Nutritional yeast is key for cheesy flavor; miso paste can be a substitute with adjusted salt. For gluten-free, use almond flour tortillas. Cashew queso can be frozen but may need re-blending after thawing.

Nutrition

Keywords: vegan, black bean tostadas, cashew queso, plant-based, gluten-free, quick dinner, healthy, Mexican, creamy queso

Find it online: https://goldensimmer.com/fresh-vegan-black-bean-tostadas-recipe-easy-homemade-creamy-cashew-queso/