Black Bean Asian Tostadas


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This vegetarian tostadas are a delicious mix of Mexican and Asian-inspired ingredients.

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  • Homemade Salsa (recipe below)
  • 4 (8-inch) flour tortillas
  • Vegetable oil
  • 3/4 C. chopped green onions and tops
  • 1 large clove garlic, minced
  • 1 can (15 oz.) ready to serve black beans, rinsed and drained
  • 2 Tbs. Kikkoman Lite Soy Sauce
  • 4 C. shredded Napa cabbage
  • 1/2 block firm tofu, thinly sliced
  • 1 ripe avocado, peeled and sliced

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Prepare Homemade Salsa; set aside. Brush both sides of tortillas lightly with oil; bake in 425 F oven 7 to 8 minutes, or until golden brown. Cool. Meanwhile, heat 1 tsp. oil in medium saucepan. Add green onions and garlic; sauté 1 minute. Stir in beans and lite soy sauce; simmer 1 minute. Remove from heat and cool slightly. Divide beans evenly among tortillas; spread to edges. Arrange cabbage, tofu and Homemade Salsa in layers over beans; top with avocado.

Homemade Salsa


1 lb. tomatoes, chopped

1/4 C. finely chopped green onions and tops

1 Tbs. each Kikkoman Lite Soy Sauce and lemon juice

1 medium jalapeño pepper, seeded and minced


Thoroughly mix together all ingredients

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