Guilt-Free Tostada Recipe

Name: Guilt-Free Tostada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Tostada; 1 14-ounce can of pinto beans; 6 cilantro stems; 1 garlic clove, crushed; Coarse salt; 2 tablespoons freshly squeezed lime juice; 8 gluten-free, corn tortillas; 1 head of romaine lettuce, finely shredded; 1 avocado, peeled and thinly sliced; 1 cup Homemade Salsa Verde (see below); pickled jalapenos (as many as you'd like); 3 scallions, white and light green parts only, finely sliced; 3 tablespoons Veganaise; 1 teaspoon Cholula (more or less to taste); Homemade Salsa Verde; 6 tomatillos, cored and roughly chopped; 1 white onion, peeled and thinly sliced; 1 jalapeno, seeded and roughly chopped (or leave the seeds in if you're a hot head and make it 2 jalapenos if you're a super hot head); 2 tablespoons tablespoons extra virgin olive oil; coarse salt; 1/2 cups cup fresh cilantro leaves; 1/4 cups fresh lime juice

Servings: persons

The Tostada
1 14-ounce can of pinto beans
6 cilantro stems
1 garlic clove, crushed
Coarse salt
2 tablespoons freshly squeezed lime juice
8 gluten-free, corn tortillas
1 head of romaine lettuce, finely shredded
1 avocado, peeled and thinly sliced
1 cup Homemade Salsa Verde (see below)
pickled jalapenos (as many as you'd like)
3 scallions, white and light green parts only, finely sliced
3 tablespoons Veganaise
1 teaspoon Cholula (more or less to taste)
Homemade Salsa Verde
6 tomatillos, cored and roughly chopped
1 white onion, peeled and thinly sliced
1 jalapeno, seeded and roughly chopped (or leave the seeds in if you're a hot head and make it 2 jalapenos if you're a super hot head)
2 tablespoons tablespoons extra virgin olive oil
coarse salt
1/2 cups cup fresh cilantro leaves
1/4 cups fresh lime juice

1
The beans come first. Combine the pinto beans (liquid and all) in a small saucepan with the cilantro stems, garlic clove and a healthy pinch of salt. Set the pot over high heat, bring to a boil, lower the heat and simmer for 10 minutes. Fish out the cilantro stems and the garlic clove. Done and done!
2
In a small bowl, whisk together the Veganaise, lime juice and a few drops of Cholula and set aside.
3
Warm the tortillas and place two tortillas each on four dinner plates.
4
Evenly divide the beans between the tortillas and then evenly divide the lettuce and avocado on top of each tostada. Drizzle 2 tablespoons of Homemade Salsa Verde over each tostada and then drizzle a tablespoon of the Veganaise mixture over each tostada. Top each tostada with a few pickled jalapenos and then sprinkle over the scallions. Serve immediately.
5
Preheat your oven to 475u00b0F.
6
Combine the tomatillos, onion and jalapeno on a parchment-lined baking sheet and toss with the olive oil to evenly coat. Sprinkle the vegetables with a healthy pinch of salt and roast until soft and browned, about 20 minutes.
7
Remove the vegetables from the oven and allow them to cool slightly before transferring them to a blender. Add the cilantro and lime juice to the blender and puree the mixture until just combined (we don't like it to be too smooth, a little texture is nice here). Season the salsa to taste with salt.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: The Tostada, 1 14-ounce can of pinto beans, 6 cilantro stems, 1 garlic clove, crushed, and more.

Yes, Guilt-Free Tostada falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Guilt-Free Tostada

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