White Refried Beans Tostadas with Blackberry Salsa

A white refried beans tostada with blackberry salsa, seed mix, and lettuce.

5 from 1 vote

White Refried Beans Tostadas with Blackberry Salsa

White refried bean tostadas with blackberry salsa and spicy seed mix are a healthy vegan and oil-free twist on traditional Mexican tostadas and an easy plant-based recipe.

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 276kcal

Author: Denise Perrault

Ingredients

Blackberry Salsa

2 cups blackberries fresh or frozen, about 8 ounces or 250 grams, see note 1
1 medium jalapeno seeds removed and diced small
1 medium lime juiced, about ¼ cup
1 teaspoon maple syrup

Toasted Seed Mix

½ cup pepitas
¼ cup sesame seeds
1 teaspoon red chili flakes depending on how spicy you want it

White Refried Beans

2 large shallots diced small, ½ cup
2 cloves garlic minced or pressed
2 tablespoons rosemary leaves about 2 fresh sprigs, minced, or 2 teaspoons dried rosemary
4 ½ cups white beans 3- 15 ounce/400 gram cans, see note 2
1 cup vegetable broth more if needed
8 large corn tortillas

Optional Toppings

shredded lettuce optional
diced avocado
lime wedges

US Customary - Metric

Instructions

In a small bowl, add the blackberries, jalapeno, lime juice, and maple syrup. Mash a few of the berries and mix well.
Heat a medium pan over medium heat and add the pepitas, sesame seeds, and red chili flakes. Toast the seeds, stirring constantly for 1-2 minutes until they brown and pop. I recommend running your overhead fan, as the chili can be strong when toasted. Immediately transfer the seed mix to a small dish.
Wipe out the pan from the seed mix and heat it to medium-high. Add the shallots and cook them for 1 minute or so until they soften.
Stir in the garlic and rosemary. Mix for about 15 seconds.
Add the white beans and ½ cup of vegetable broth. Mix well, and stir the bottom of the pan to loosen any stuck-on shallots.
Once the broth starts to simmer, use a potato masher to mash the beans, adding more broth until they are creamy. If desired, leave a few whole beans for added texture.
Cover the beans on low heat if you need time to heat the tortillas.
For oil-free crispy tortillas, heat them directly on the oven rack at 400 F (200 C) for 2 minutes until they are firm and crispy.
To make the tostadas, add a layer of white beans over the tortillas, then top with blackberry salsa and the seed mix. If desired, add toppings such as shredded lettuce, mashed avocado, or diced tomatoes.

Notes

Thaw frozen berries overnight in the refrigerator or countertop for a few hours. If you thaw them in the bag, place them on a plate or in a bowl in case the bag leaks (and they do).
Cannellini, Great Northern, or navy beans (Haricot beans) are the best white beans for this recipe.
If you don't have a potato masher, use an immersion blender (stick blender) to mash the beans. Or transfer the beans to a blender or food processor, adding vegetable broth as needed.
If you're meal prepping or storing the ingredients for refried beans tostadas, the salsa can be made 3 days ahead and stored in the refrigerator. The beans last 4 days (heat on low with added vegetable broth). The seed mix can be stored in a sealed plastic bag or airtight container at room temperature for weeks.

Nutrition