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Vegan toastada

Vegan Toastada

This Vegan Indian style toastada is a perfect crowd pleaser. Make this low-calorie snack for your mom on this Mother's Day or include this delicious dish for your Cinco De Mayo celebration. Quick to make and delicious to resist!
5 from 1 vote
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Course: Appetizer
Cuisine: Mexican
Keyword: easy mexican, mexican recipe, tostada, vegan tostada
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 127kcal


  • 1/2 cup black beans (pressure cooked with salt, curry powder and taco seasoning)
  • 0.5 tsp taco seasoning
  • 0.5 tsp curry powder
  • 1/2 cup cucumber (finely chopped)
  • 1 avocado(divided) (slice half and chop half)
  • 2 tbsp chopped red onion
  • 2 tbsp chopped cilantro
  • 1 small tomato (finely chopped)
  • 2 tbsp roasted sweet corn
  • 1 green chili pepper
  • 3 small radish (sliced)
  • 1/2 tsp chaat masala
  • 1 tsp lime juice
  • salt and pepper to taste
  • 1/2 tsp crushed red pepper (optional)
  • 4 tbsp 2-minute avocado dressing
  • 1 tbsp tortilla strips (to garnish)
  • 5 toastadas (low-calorie corn or gluten-free variety)


  • Take pre-soaked black beans in an instant pot or pressure cooker and add curry powder and taco seasoning to it.
  • Cook black beans in a pressure cooker or instant pot until tender.
  • Open the lid and allow the beans to cool.
  • In a bowl, mix chopped veggies and avocado.
  • Add salt, pepper, lime juice and chaat masala. Season with red pepper and mix well.
  • Add 1/4 cup drained black beans to this mixture and mix well. Taste and adjust the salt and seasoning as per your taste.
  • Take a toastada and add a generous amount of this salad mixture.
  • Top with sliced avocados, radish and crushed tortilla strips.
  • Serve with 2-minute avocado dressing.


  • You can use canned black beans for this recipe too.
  • For another Indian touch, sprinkle some fine sev on the toastadas before serving.
  • You can add some vegan cheese too.
  • Add some queso fresco if you are not vegan.


Calories: 127kcal