Veggie Tostadas with Cilantro Lime Crema

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