These tostadas are inspired by classic taco night toppers and sides. Our version is vegan and filled with delicious, healthy toppings that you just can't resist!
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 10-12 tostadas
Ingredients:
2 tablespoons vegetable oil
1 cup corn kernels (fresh or frozen)
1 cup (1 small red bell pepper), diced
1 cup (1 small) zucchini, diced
1 teaspoon (1 clove) garlic, minced
3/4 cup canned black beans, drained & rinsed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
10-12 tostada shells
1/2 head iceberg lettuce, finely chopped
1 large avocado, diced
1/2 cup pickled onions
1/4 cup fresh cilantro, chopped
For the Cilantro Lime Crema:
1 cup raw cashews, soaked in water overnight & then drained
1/2 cup Ripple Unsweetened Original Milk
1/4 cup lime juice
1/3 cup fresh cilantro, packed
1 clove garlic
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
Directions:
Make the cilantro lime crema: Add all ingredients to a high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to chill. To a 12-inch nonstick skillet over medium-heat, warm the oil. Add corn, bell pepper, zucchini, and garlic to the pan. Cook, stirring constantly until veggies are just fork tender, 5-6 minutes.Stir in the beans, cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and set aside.Assemble the tostadas by placing a small handful of lettuce on the base of the tostada. Add a heaping spoonful of the cooked veggies. Top with a drizzle of the crema and garnish with avocado, pickled onions, and cilantro.
This recipe is sourced from ripplefoods.com
