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  • Prep-time: / Ready In:
  • Makes 12 tostadas

These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.  

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


  • 1½ fresh jalapeño chiles (see tip, recipe intro)
  • 1 medium tomato, chopped
  • ¾ cup onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 12 6-inch corn tortillas
  • ¾ cup red bell pepper, chopped
  • 2 cups fresh broccoli, coarsely chopped
  • 1 cup chickpea flour (also called besan)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1½ cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups chopped romaine or salad greens
  • ½ of an avocado, seeded, peeled, and sliced
  • 1 lime, cut into wedges


  1. For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
  2. Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
  3. Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
  4. In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
  5. To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.

Comments (4)

(5 from 3 votes)
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Kim1 year ago
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I made this recipe it was fabulous! I just started a plant-based diet and was one of the 1st recipes I tried. I have never tried chickpea flour and was dreading it However, it had a slight mild fresh pea taste and I fell in love with it. Thank you! great recipe.

J1 year ago
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Can this be made without the nutritional yeast (which can cause gout flare-ups)? Any substitutions?

Usha Vaithiyanathan1 year ago
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I am not able to understand what do you do with the chickpeas flour? I appreciate a visual representation thru vedio..or photos of what ingredients should be combined or grouped. Sorry.

Janna Whitley1 year ago
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The chickpea flour is used to make “eggs”. You combine the chickpea flour with the next 5 ingredients then slowly add the milk to it, then put it in the skillet and cook it.

Cheers and good luck!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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