The classic Mexican dish gets a vegan twist with savory simmered black beans. The tostadas are topped with pico de gallo, red cabbage and avocado.
Ingredients: Bean filling
- Preheat grill to medium high heat. Brush corn tortillas with oil and grill until slightly charred and crispy. Set aside until ready to assemble.
- Heat oil over medium high heat in a medium stock pot and sauté garlic and onion with cumin, oregano and chipotle peppers for 3 minutes. Stir in black beans, salt and vegetable broth, cover and simmer for 10 minutes.
- Puree black beans until smooth and creamy. Spread puree on tortillas and top with red onions, tomatoes, cilantro, jalapeno, cabbage, avocado and vegan sour cream. Garnish with lime wedges before serving.
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