Mexican Tostadas
Mexican Tostadas
Ingredients
- 1 cup walnuts
- 1 cup black beans rinsed
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion diced
- 1 garlic clove minced
- 1 cup diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon oregano
- ½ teaspoon cayenne optional
- salt and pepper
- 6 organic corn tortillas
- 1 cup vegan cheese
Optional Toppings
- pepitas
- sweet yellow corn
- diced red pepper
- shredded lettuce
- vegan cheese sauce
Instructions
- Set oven to 400 degrees F.
- Toast walnuts in a pan over high heat for about 3 minutes.
- Combine walnuts and beans in a food processor, pulsing until mixture is fully incorporated but not mushy.
- Saute onions and garlic with 1 tablespoon olive oil over medium heat for about 2-3 minutes.
- Add bean mixture, tomatoes, and spices, and stir to incorporate. Cook for about 5 minutes.
- While beans are cooking, brush both sides of corn tortillas with remaining oil.
- Place tortillas on a baking sheet and bake for about 3 minutes per side, until they are crispy.
- Remove tortillas from the oven and top with bean mixture, then cheese. Return to the oven for about 5 minutes.
- Add topping and enjoy!
Notes
Recipe adapted from Whitney English: https://www.whitneyerd.com/2017/01/vegan-tostadas.html