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Today I’m sharing a recipe for a tostada. I have never really understood the tostada. How do you approach it? Do you pick it up? Use a fork and knife? Chase around a toddler, let it get soggy, then eat it taco style?
When I was a little girl I would ask my Mom for “chips and cheese”, in my 4-year-old brain, that meant nachos. Of course! Here is my version of a tostada which is dairy free and meat free – aka vegan. Oh and I opt for eating this with my hands as if it’s a giant nacho. Go ahead, live a little, make a mess!
Vegan Tostada
- 1 Red Pepper, sliced into match sticks
- 1 Carrot, sliced into match sticks
- 1 Clove Garlic, minced
- 1 Can Black Beans, rinsed
- 1/2 cup Corn
- Salt and Pepper
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1 Can Re-fried Beans
- Corn Tortillas
- Jicama Salsa
In a medium sauce pan warm the re-fried beans over low heat. Meanwhile heat a saute pan over medium heat and drizzle about a tablespoon of extra virgin olive oil. Cook the pepper and carrot for about 8 minutes. Add the garlic and cook another minute. Stir in the black beans, corn and seasonings. Cook just until warmed through and combined. Spread the warm re-fried beans on the tostada shell, then layer on the veggie and bean mixture. I also topped these with Jicama Salsa. These can also be topped with cheese, sour cream, guacamole and fresh cilantro.
Chop the veggies.
Cook the veggies.
Add beans and seasonings.
Spread re-fried beans onto tostada shell.
Add the veggie bean mixture.
Top with some Jicama Salsa and Enjoy!!
Whitney
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