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Author Notes: This tostada can easily transform into a salad: simply top a big heap of shredded lettuce with the beans and sliced avocado, use the Homemade Salsa Verde as a salad dressing along with a drizzle of the vegan “crema” and garnish with the pickled jalapeños and scallions. Additionally, toasted corn tortillas can be chopped up and used as gluten-free “croutons.” Also, the salsa verde makes more than you’ll need for the tostadas but we always make a bit extra because it keeps well for a week in the refrigerator and we love it on eggs, as a salad dressing, etc. —Weird & Ravenous
- 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 jalapeños (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)
- 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!
- In a small bowl, whisk together the Veganaise, lime juice and a few drops of Cholula and set aside.
- Warm the tortillas and place two tortillas each on four dinner plates.
- 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 jalapeños and then sprinkle over the scallions. Serve immediately.
Homemade Salsa Verde
- 6 tomatillos, cored and roughly chopped
- 1 white onion, peeled and thinly sliced
- 1 jalapeño, seeded and roughly chopped (or leave the seeds in if you’re a hot head and make it 2 jalapeños if you’re a super hot head)
- 2 tablespoons tablespoons extra virgin olive oil
- coarse salt
- ½ cups cup fresh cilantro leaves
- ¼ cups fresh lime juice
- Preheat your oven to 475ºF.
- Combine the tomatillos, onion and jalapeño 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.
- 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.
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