Veggie Tostadas with Cilantro Lime Crema

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 10-12 tostadas


  • 2 tablespoons vegetable oil
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup (1 small red bell pepper), diced
  • 1 cup (1 small) zucchini, diced
  • 1 teaspoon (1 clove) garlic, minced
  • ¾ cup canned black beans, drained & rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 10-12 tostada shells
  • ½ head iceberg lettuce, finely chopped
  • 1 large avocado, diced
  • ½ cup pickled onions
  • ¼ cup fresh cilantro, chopped
  • For the Cilantro Lime Crema:
  • 1 cup raw cashews, soaked in water overnight & then drained
  • ½ cup Ripple Unsweetened Original Milk
  • ¼ cup lime juice
  • ⅓ cup fresh cilantro, packed
  • 1 clove garlic
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt


  1. Make the cilantro lime crema: Add all ingredients to a high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to chill.
  2. To a 12-inch nonstick skillet over medium-heat, warm the oil.
  3. Add corn, bell pepper, zucchini, and garlic to the pan. Cook, stirring constantly until veggies are just fork tender, 5-6 minutes.
  4. Stir in the beans, cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and set aside.
  5. Assemble the tostadas by placing a small handful of lettuce on the base of the tostada. Add a heaping spoonful of the cooked veggies.
  6. Top with a drizzle of the crema and garnish with avocado, pickled onions, and cilantro.

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