Vegan Black Bean and Pecan Tostada Stacks Recipe

Name: Vegan Black Bean and Pecan Tostada Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, finely chopped; 2 sweet potatoes, peeled and cut into 1/2-inch pieces; 2 ripe tomatoes, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 1 1/2 cups cooked black beans or one 15-ounce can, drained and rinsed; 1/2 cup fresh corn kernels, cut from 2 ears; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons freshly chopped cilantro; 3/4 cup (3 ounces) chopped toasted pecans; 1/4 cup canola oil; Twelve 4-inch corn tortillas; Ripe avocado, freshly squeezed lime juice and sour cream, or Pumpkin Seed Guacamole

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 sweet potatoes, peeled and cut into 1/2-inch pieces
2 ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 1/2 cups cooked black beans or one 15-ounce can, drained and rinsed
1/2 cup fresh corn kernels, cut from 2 ears
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly chopped cilantro
3/4 cup (3 ounces) chopped toasted pecans
1/4 cup canola oil
Twelve 4-inch corn tortillas
Ripe avocado, freshly squeezed lime juice and sour cream, or Pumpkin Seed Guacamole

1
Heat the olive oil in a medium skillet over medium heat.
2
Add the onion and garlic and cook until softened, about 5 minutes.
3
Add the sweet potatoes, tomatoes, jalapeno, and black beans.
4
Mix in the fresh corn kernels and season with the cumin, salt, and pepper.
5
Stir, and cook until the tomatoes have given up their juices and the sweet potatoes are fork-tender, about 10 minutes.
6
Add the cilantro and pecans, stir, and set aside.
7
Heat the canola oil in a clean medium skillet over medium heat.
8
When it comes to a shimmer, add a tortilla and cook for 1 minute, until it is crisp.
9
Flip it and cook for another minute.
10
Remove from the oil and place on a paper towel.
11
Repeat with the remaining tortillas.
12
Place 4 tortillas on a serving platter.
13
Put a small scoop of the bean-nut mixture on each one.
14
Top each with a second tortilla.
15
Put another small scoop of the bean-nut mixture on each stack, and top each again with the third and final tortilla.
16
Divide the remaining mixture evenly for a final spoonful on the top.
17
Serve with slices of perfectly ripe avocado, with a squeeze of fresh lime juice and a dollop of sour cream, or with a spoonful of pumpkin seed guacamole.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 2 cloves garlic, finely chopped, 2 sweet potatoes, peeled and cut into 1/2-inch pieces, and more.

Yes, Vegan Black Bean and Pecan Tostada Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Black Bean and Pecan Tostada Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions