Vegetarian Tostadas

Servings: 4 toastadas

For Avocado spread:

• 1 avocado

• Handful of cilantro

• 1tbsp minced red onion

• 1/2tsp lime juice

• 1tsp jalapeño minced (seeds removed)

• 1tsp water

1. Add all ingredients to a food processor and mince until well combined. Add more water if needed.

2. Set in fridge to cool.

Pico:

• 1/2cup diced tomatoes (I used cherry tomatoes)

• 1/4cup red onion diced

• 1/2tsp garlic powder

• 1/2tsp onion powder

• Juice from 1/2 lime

• Salt/pepper

• Handful cilantro

• 1/2 jalapeño diced (seeds removed)

1. Mix all ingredients together and set in fridge to cool.

For “meat”:

• 1 sweet potato peeled and diced

• 1/2 cup riced cauliflower

• 4oz Bella mushroom roughly chopped

• 1/2tsp chili powder

• 1/2tsp cumin

• Sprinkle of pepper

• 1/2 tsp garlic powder

• 1/2tsp onion powder

• 2tsp EVOO

• Sprinkle of cayenne

• 1/2 red onion diced

• 1/4cup tomato sauce

1. Preheated oven to 400 degrees.

2. Add diced sweet potatoes to a bowl and mix with 1tsp evoo and a sprinkle of cayenne.

3. Add potatoes to oven safe dish and spread out

4. Cook in oven for 20 minutes or until potatoes are soft and begin to crisp.

5. Remove from oven and set aside.

6. Add remaining EVOO to a pan and add onion. Sauté until translucent

7. Add cauliflower, mushrooms, chili powder, cumin, pepper, garlic powder, onion powder and tomato sauce to pan and mix until cauliflower and mushrooms are cooked. About 5 minutes. (You don’t want them mushy)

8. Add potato to pan and mix thoroughly

For mashed beans:

• 1 can low sodium black beans drained and rinsed

• Juice from 1 lime

• 1/2tsp cumin

• 1/2tsp red pepper

• 1/2 red onion diced

• 1/4cup water

1. Add all ingredients to a pan and simmer on low until water is absorbed.

2. Turn off heat and mash beans with a fork or potato masher. Set aside.

To assemble:

• Tostada shell

• Mashed black beans

• Vegetable “meat” mixture

• Avocado spread

• Pico

1. Toast shell in oven for a couple minutes

2. Add mashed black beans

3. Add avocado spread

4. Top with sweet potato/riced cauliflower/mushroom

5. Add pico to the top