(Note: this post was originally published on August 22, 2021. It has since been updated with a few tweaks.)
If you're on the hunt for a recipe that screams summer, then these vegan pineapple tostadas are for you. They come together quickly with no cooking involved, yet they feel special and celebratory. The tropical vibe is wonderful on a warm summer evening. Sweet, juicy pineapple is perfectly balanced by spicy black beans, crisp colorful veggies, and luscious avocado.
These black bean and pineapple tostadas have a serious twist though: there's no tortilla! Instead of the usual fried tortilla, you'll use a very thin, round slice of pineapple. That means these summery tostadas are not just vegan but are also grain-free, gluten-free, and oil-free; it's a recipe that almost anyone can enjoy.
Is "tostada" still an appropriate name for these, given the lack of tortilla? No, I suppose not. However, their appearance (open-faced, rather than rolled like a burrito or wrapped like a taco) is still reminiscent of a tostada. Whatever you choose to call them, these pineapple and black bean tostadas are a summer must-try, especially if you enjoy tropical flavors.
This is one of those "recipes" that's more of an idea rather than a specific list of ingredients and steps. You can take this concept and use it however you wish. Just like you can put pretty much anything in a taco, you can dress these pineapple tostadas up with whatever Mexican-inspired and/or tropical components you enjoy. Feel free to swap the veggies, add your grilled chopped protein of choice, and top them with whatever garnishes inspire you (pickled onion, jalapeno, tomatoes, spicy salsa, etc., would all be great).
As you're deciding how you want to top these beachy black bean tostadas, just keep in mind that the pineapple is both sweet and acidic. Accordingly, you'll want something spicy to counteract that sweetness (you'll see below that I suggest marinating the black beans in hot sauce) and a couple neutral elements to provide freshness (e.g., the romaine and bell peppers I've shown here).
The version in this post is entirely no-cook for quick prep and/or hot summer evenings. If you have more time and are in the mood to fire up the grill, try adding grilled protein and/or grilled veggies to these pineapple and black bean tostadas. You could even grill the pineapple rounds for extra flavor.
A platter of these pineapple tostadas is the perfect dish for a summer get-together. There are a few reasons why you'll want to make these for a seasonal gathering:
If you want to make these tropical black bean tostadas in advance, you can do everything the day before except the assembly. Cut the pineapple, slice all the veggies (except the avocado), and marinate the cabbage and beans; just keep everything in separate, sealed containers in the refrigerator. When you're ready to serve, just assemble and garnish; it won't take more than ten minutes. Leave the avocado off until the last possible moment to avoid browning.
Here's what you'll need for these pineapple and black bean tostadas, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Well, what do you think? Are these pineapple and black bean tostadas genius, or are they crazy? While traditional tostadas are fabulous, this pineapple version is summery, fun, easy, and much friendlier for meal-prep or a party. There's no cooking, no frying, no last-minute fussing, and no soggy tortillas to worry about... just colorful, fresh produce and a really unexpected combination.
I hope you'll give these a try on a warm summer evening this summer. Cheers and happy summer!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
These tropical black bean and pineapple tostadas are a beach vacation on a plate. A very thin slice of pineapple replaces the usual tortilla for a juicier, more flavorful, and more nourishing remake of the classic.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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