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Loaded Vegan Tostadas

Prep Time1 hour
Total Time2 hours
Keyword: vegan, vegetarian
Yield: 6 people

Equipment

  • parchment-lined baking sheet
  • medium saucepan
  • potato masher or food mill
  • small mixing bowl
  • Food processor or blender

Ingredients

Oven Fried Tostadas

  • 6-8 corn tortillas
  • 2 tsp vegetable oil
  • 1 juice lime
  • tt sea salt

Refried Black Beans

  • 2 c black beans cooked
  • 2 cloves garlic minced
  • 1/4 c onion minced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tbsp olive oil
  • 1/4 c water
  • tt salt

Mexican Rice and Quinoa

  • 3/4 c quick-cook qunioa
  • 3/4 c white rice
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 1 c tomato sauce
  • 2 c vegetable stock
  • 1/2 tsp salt

Roasted Poblano Corn Salsa

  • 1 ear corn or
  • 1 1/2 cups corn kernels frozen and thawed
  • 1 poblano
  • 1 small onion diced
  • 2 tsp cilantro chopped
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp honey
  • tt salt and pepper

Avocado Crema

  • 1 medium ripe avocado
  • 1/2 c cashews soaked
  • 1/2 tsp cilantro chopped
  • 1/2 tsp coriander
  • 1 tsp lime juice
  • tt salt

Instructions

Oven Fried Tostadas

  • Preheat oven to 400º . Brush tortillas with oil on both sides. Place tortillas on parchment-lined baking sheet. Bake for 2-3 minutes on each side until crip. watch closely to prevent burning. when done, remove from oven and sprinkle with salt, lime juice. Set aside until ready to assemble.

Refried Black Beans

  • Add olive oil to a medium saucepan and bring to medium heat. Add garlic, onion and gently sauté until aromatic. Add remaining ingredients, reduce heat to low and bring to a simmer for 10 minutes, to allow flavors to incorporate. Remove from heat. Remove 1/2 c black beans and set aside. Mash the remaining black means with a potato masher or food mill. Add reserved black beans back to the pan and return to low heat. Stir to ensure a smooth consistency add water (by the teaspoon) if needed. Adjust seasoning. Set aside until ready to assemble.

Mexican Rice and Quinoa

  • Add olive oil to a medium saucepan and bring to medium heat. Add garlic, onion and gently sauté until aromatic. Add remaining ingredients, reduce heat to low and bring to a simmer for 10 minutes, to allow flavors to incorporate. Remove from heat. Remove 1/2 c black beans and set aside. Mash the remaining black means with a potato masher or food mill. Add reserved black beans back to the pan and return to low heat. Stir to ensure a smooth consistency add water (by the teaspoon) if needed. Adjust seasoning. Set aside until ready to assemble.

Roasted Poblano Corn Salsa

    If using ear corn:

    • Place whole corn on direct heat flame of gas stove. Roast until kernels just begin to show a light char. Remove from heat and let cool. Shuck corn and set aside.

    If using corn kernels:

    • Place kernels on parchment lined baking sheet. Place sheet under broiler and until kernels just begin to show a light char. Remove from heat and let cool.
    • Place poblano on direct heat flame of gas stove. Roast until pepper skin begins to blister, turning to ensure light char. Remove from heat place in a covered heat-proof bowl to cool. After cooling, peel charred skin, and discard. Remove seeds from poblano and small dice.
    • In a small mixing bowl, combine prepared poblano, corn, onion cumin, cilantro, cumin paprika and honey. Mix until incorporated and season to taste. Store in the refrigerator until ready to use.

    Avocado Crema

    • Drain cashews. In a food processor or blender, combine all ingredients except lime juice and salt. blend until smooth. Taste and adjust seasoning with remaining ingredients.

    Assembly

    • Using prepared tostada shells as the base, spread a smear of refried black beans on each shell. Top with rice/quinoa mixture, then poblano corn salsa. Next, drizzle on avocado crema, garnish with pickled carrots and sprouts. Enjoy immediately.