Go Back Email Link
+ servings
Vegan Picadillo Tostadas with Rice and Peas recipe
Print Recipe
5 from 5 votes

Vegan Picadillo Tostadas with Rice and Peas

From Kate Ramos: Whenever we visit my mother-in-law, the kids always request two things: red rice and picadillo. She uses ground beef, as is traditional, but I wanted to see if I could make something similar using a plant-based meat substitute. The first time I made this for dinner, not a single soul could tell the difference. It’s that good.
You can find fried tostadas at your local grocery store, but I hardly ever buy them because toasting them in the oven is so much better for you and they have a fantastic crunch. If you’d prefer to use store-bought ones instead, though, go for it!
Prep Time25 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: gluten-free main dishes, vegan
Servings: 6 servings
Calories: 542kcal
Author: Kate Ramos


For the tostadas

  • 12 6-inch corn tortillas

For the picadillo

  • 2 tablespoons avocado or sunflower oil
  • 1 medium white onion chopped
  • 2 medium carrots chopped
  • 3 cloves garlic chopped
  • 3 small Yukon gold potatoes peeled and diced
  • 1 pound plant-based beef
  • 1 recipe Magic Spice Mix see below/recipe in Notes
  • 1 ¼ cups Gluten-free beer or vegetable broth
  • ½ cup frozen peas no need to thaw
  • ¼ cup chopped fresh Italian parsley

For serving

  • 3 cups steamed rice
  • Lime wedges
  • 1 large avocado diced
  • 1-2 medium jalapeños thinly sliced
  • Green salsa


  • To make the tostadas: Heat the oven to 350°F. Once the oven is ready, lay the tortillas directly on the oven racks with plenty of room around them for air to circulate. (I put six on the top rack and six on the bottom in my oven.)
    Bake for about 15 minutes, turning the tortillas halfway through, until they are very crisp and crack if you break them. Look for a light brown color, no darker than the shade of a roasted peanut. Remove the tortillas to a serving platter.
  • To make the picadillo: Heat the oil in a large frying pan over medium-high heat. Add the onion, carrots, garlic, and potatoes. Cook until the garlic and onions start to brown, about 5 minutes.
  • Add the plant-based beef and spice mix, breaking up the meat with the back of a wooden spoon. Continue cooking until the beef is browned, about 3 minutes. Add the beer or broth, reduce the heat to medium-low, and cover. Simmer the picadillo for about 10 minutes or until the veggies are tender. Stir in the peas and parsley, and cook for about 1 minute.
  • To Serve: Spread ¼ cup of rice on a tostada, and top with ¼ cup picadillo. Pass the garnishes at the table.


Magic Spice Mix:
Mix 1 tablespoon guajillo chile powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon dried epazote or oregano (preferably Mexican) together in a small bowl until evenly combined. Use immediately or keep in a container for up to 1 month.


Calories: 542kcal | Carbohydrates: 81g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 675mg | Potassium: 1043mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3894IU | Vitamin C: 37mg | Calcium: 187mg | Iron: 4mg