Loaded Veggie Tostadas
Veggie Tostadas loaded with refried black beans, crunchy spicy and tangy veggies along with spicy avocado chutney!
Servings: 2
Ingredients
Veggie Mix
- ½ cup Shredded Red Cabbage
- ½ cup Thinly Sliced Sweet Onions
- ¼ cup Chopped Tomatoes
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- 1 Sliced Jalapeño or pickled jalapeños
- ½ tsp Salt
- ½ tsp Cumin Powder
- ¼ tsp Paprika or red chili powder
- 1 tbsp Lime Juice
Avocado Chutney
- 1 Ripe Avocado more than 1 avocado if using it to top the tostada at the end!
- ½ bunch Cilantro
- 2 cloves Garlic
- 1 Serrano Pepper 2 for more heat!
- 2 tbsp Lime Juice
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- ¼ cup Extra Virgin Olive Oil
Other
- 4 Corn Tostada Shells Gluten Free
- ½ cup Cotija Cheese optional
Instructions
- Prepare refried black beans ahead of time. Here is the recipe link, https://myvegetarianroots.com/refried-black-beans-instant-pot/
- Mix all veggie mix ingredients together and keep it aside.
- Blend all avocado chutney ingredients in a blender or food processor until just a little chunky or until smooth, depending on your preference of chutney consistency! Keep it aside.
Assembly
- Toast all the tostada shells in a toaster oven for couple of minutes.
- Spread refried black beans on each tostada shells as a first layer.
- Spread decent amount of spicy avocado chutney on top of the beans layer.
- garnish all the shells with the veggie mix.
- Sprinkle some cheese and taco seasoning on top. (optional)
- Serve them with extra spicy avocado chutney on side along with some avocado slice and lime wedges for extra citrus!