Soy Chorizo & Potato Tostadas
These Soy Chorizo & Potato Tostadas are made with refried beans, crispy potatoes, soyrizo and a salsa verde avocado salsa!
Equipment
Ingredients
FOR THE POTATOES
- 2 medium russet potatoes cut in small cubes
- 2 tablespoons avocado oil
- 1 tablespoon taco seasoning
FOR THE SOYRIZO
- 1 tablespoon avocado oil
- 1/2 yellow onion diced
- 6 ounces soyrizo crumbled
FOR THE AVOCADO SALSA
- 2 small avocados cubed
- 1/4 cup salsa verde homemade or store-bought
- 1/2 yellow onion diced
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
- salt to taste
FOR THE TOSTADAS
- 1 15-ounce can refried beans
- 8 tostada shells
- hot sauce, lime wedges, cilantro optional, for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to a bowl and toss to coat evenly. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes, flip and cook for another 10-20 minutes - or until the potatoes are crispy and cooked through. Remove from the oven.
- Meanwhile, heat the oil in a skillet and add the onion and soyrizo. Cook for 5-10 minutes, or until the soyrizo is crispy. Keep on low heat until ready to serve.
- Add the refried beans to a sauce pan with a little water over medium heat. Stir often until heated through. Keep on low heat until ready to serve.
- Add all of the avocado salsa ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed.
- Heat the tostadas shells on a baking sheet in the oven for a few minutes.
- To assemble, layer each tostada shell with refried beans, potatoes, soyrizo and avocado salsa. Serve with the optional toppings.
Video
Notes
- I got the soyrizo and refried beans at Trader Joe's, but you can find both at most grocery stores. Be sure that the refried beans you purchase are vegan-friendly.
Nutrition
Calories: 278kcal | Carbohydrates: 30g | Protein: 7g | Fat: 16g