Vegan Corn and Avocado Tostada—Gluten-Free, Grain-Free
  • 10 MIN PREP
  • 20 MIN TOTAL

vegan corn and avocado tostada

For a light plant-based meal that still satisfies all your cravings for Tex-Mex, look no further than this corn and avocado tostada. Made with Mikey’s Paleo Cassava Flour Tortillas, it’s an easy vegan treat with a summery vibe.


  • 4 Mikey’s Cassava Flour Tortillas
  • 2 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 cup frozen corn
  • 1 splash Tabasco sauce
  • 2 ½ ripe avocados
  • Juice from 1 ½ fresh limes
  • 2 tablespoons fresh cilantro, chopped
  • 3 heirloom tomatoes, cut into wedges
  • ½ cup dairy-free cheese crumbles


  1. Heat oven to 350 degrees. 
  2. Brush tortillas with 1 tablespoon of the olive oil.
  3. Place on a baking sheet and sprinkle with salt and pepper to taste. Bake until brown and crispy, about 10 minutes.
  4. Heat a nonstick pan over medium heat. Add remaining olive oil and corn. Saute until corn is cooked corn, about 3-4 minutes. Add tabasco and a pinch each of salt and pepper. Cook 1 minute more.
  5.  Cut avocados in half and remove pits. Scoop the fruit into a bowl, add lime juice and cilantro, and mash to combine.
  6.  Spread avocado onto tortillas. Top with corn, tomato chunks and dairy-free cheese. Enjoy!


  • Calories

  • Carbs

    38 G
  • Sugar

    5 G
  • Fat

    28 G
  • Sat Fat

    6 G
  • Protein

    7 G