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First, make your Creamy Refried Beans and Cheesy Drizzle Sauce according to the recipes and instructions below. When those are ready, preheat your oven to 350° F. Place the tortillas on a baking sheet and make sure they are not touching each other. Bake for 10 minutes and then flip them over to cook for another 8-10 minutes, until they are golden brown and crispy. You don’t want them too brown, just golden brown and crispy. When done, remove from the oven and set aside.
While the tortillas are crisping up in the oven, heat up the Creamy Refried Beans in a small saucepan if you need to. You may need to add some water to thin them to your liking. Taste and add salt as needed.
Heat up the corn in the microwave for a minute or in a small saucepan, if you’d like.
Now, time to assemble your Tostadas!
Spread a generous layer of refried beans on your crispy Tostadas. Add a sprinkle of corn, a handful of shredded lettuce, a few tomatoes, black olives, a sprinkling of green onions, and some sliced avocado.
Drizzle the Cheesy Drizzle Sauce over everything, add a squeeze of fresh lime juice. Dig-in and think to yourself, "Am I really eating only plants?". Yes, yes you are!
First let’s roast the pepper. Preheat your oven—or toaster oven—to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
Lay the whole pepper on its side on the parchment paper. Roast for 20 mins, flip to the other side and roast another 20 mins. The skin of the pepper should be charred and the pepper should be soft and look deflated. That’s a good thing!
Place the roasted pepper in a small bowl and tightly cover the bowl with plastic wrap. Let this sit for at least 20 minutes. After 20 minutes, remove the plastic wrap and carefully peel the skin off of the pepper. It should come off very easily. Remove and discard the stem and seeds.
Add the pepper along with the rest of the sauce ingredients to a high-speed blender and blend until creamy. Remove your sauce from the blender and drizzle over anything and everything.
To speed things up, instead of roasting a fresh red bell pepper, you can use 1 jarred, roasted red pepper (in water, about ¼ cup if they are separated), but if the peppers come in salted water, make sure when you follow the recipe you start with only ½ a teaspoon of salt and go up from there. If you add a whole teaspoon to start, as the recipe calls for, your sauce will probably be too salty.
If you are roasting your own pepper, you may as well roast a few and keep them in your fridge to use during the week!
Put all of the ingredients into a large pot and bring to a boil. Then, turn the heat to low, cover the pot and simmer for about 1 ½ - 2 hours or until the beans are soft, stirring every so often to prevent sticking. When the beans are soft, continue to cook uncovered, until most of the liquid is absorbed.
Once most of the water is absorbed, remove the pot from the heat. If they still look a little watery, that's fine. They will eventually absorb the liquid. Mash the beans down with a potato masher. It’s kind of a workout smashing those beans down! Allow the beans to sit, and they will thicken up. Adjust salt to taste.
Store your leftovers in the fridge for up to a week. You may even have to add some water before serving again because they really thicken up as they sit!
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