Tostada bowls are just plain fun!  Scooping out the tasty ingredients using pieces of the tostada shell is the best part!

This recipe combines my favorite tostada shells with home-made rice, beans, salsa, and guacamole; topped off with vegan sour cream.  Great for Mexican dinner nights or parties, tostada bowls work as a DIY dish where each person can customize their own bowl.  Flavorful, crunchy, and satisfying; I hope this dish is a hit at your next fiesta!


Prep time:

Servings: 4


  • Tostada bowls (find the recommended brand here)
  • Mexican beans and rice (find recipe here)
  • Guacamole (find recipe here)
  • Salsa (find recipe here)
  • Vegan sour cream (find recipe here)
  • Vegan cheese (daiya brand)
  • 1 cup lettuce chopped
  • 1 tomato chopped
  • 1/2 red onion chopped
  • 1 jalapeno chopped


  • Keep all the side dishes ready and chop everything.
  • When ready to serve, warm the oven to 350 degree F.
  • Take a tostada bowl, put little vegan cheese in it.
  • Let it bake for 2 minutes until the cheese is melted.
  • Put on a serving plate and top it with beans, rice, guacamole, and salsa.
  • Garnish it with lettuce, chopped tomato, red onion, jalapeño and vegan sour cream.
  • Serve immediately. The unused tostado bowls can be stored in a ziplock bag and used within a day or two for fresh results.