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Veggie Tostada

Veggie Tostada

"Corn tostada shells are spread with refried beans and broiled before being topped with fresh and crunchy lettuce, avocado and tomato. NAKANO® Seasoned Rice Vinegar brings out the full flavor of these vegetarian tostadas."
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servings 338 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat broiler on high. Place tostada shells on large baking sheet; spread beans evenly over tostada shells. Set aside. In large bowl, combine avocados, if desired, with lettuce, rice vinegar, oil, and 1/4 teaspoon pepper; set aside. Broil prepared shells until very hot, about 1 minute. DO NOT BURN.
  2. Immediately top each hot shell with lettuce mixture. Top with cheese and salsa; serve immediately.


  • Variation
  • Substitute 2 cups guacamole for avocados; top assembled tostada with guacamole.

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Read all reviews 2
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Very good, but a little spicy even without the salsa. Definitely the most satisfying vegetarian dish I've had in one of those taco-craving moods.

yummmmy! been eating this for years!!!

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