Vegan Tostada’s

Serves: 8 - 10 | Prep Time: 10 mins | Cooking Time: 20 mins

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas


  • 1 large sweet potato

  • 3 avocados

  • 400g black beans - drained

  • 400g soy cheese

  • 10 pickled onions cut into quarters

  • salt & pepper

  • sea salt

  • coriander leaves

  • olive oil

Tip: Tostada's can be prepared and baked prior and stored in an airtight container. Sweet potato spread can be prepared prior, stored in an airtight container in a refrigerator for 2-3 days. Assemble just before serving.


  1. Preheat oven to 180 degrees
  2. Heat tortillas as per packet instructions and keep warm either in a tortilla warmer bag or wrapped in a tea towel.
  3. Cut tortillas in half and place on a lightly greased baking tray, sprinkle with sea salt and bake for 8 mins or until lightly golden and crispy.
  4. Cool tostada's and place on a serving tray.
  5. Peel and dice sweet potato, place in a pot filled with water and bring to the boil, cook for 10 mins or until sweet potato is soft.
  6. Drain sweet potato and blend in a food processor until smooth, add 200g of cheese, salt and pepper to taste and continue blending until cheese has combined.
  7. Slice avocado, and shave remaining cheese with a peeler.
  8. Top each tostada with sweet potato spread, avocado, black beans, pickled onions and top with cheese, coriander leaves and drizzle of olive oil.