Vegan

Tasty Tostadas

Normally I don’t blog about meals that I have created.  I am not a five star chef by any means.  More like a one and a half star, quick meals, lazy vegan.  But today I made a quick and easy lunch that was too good not to share.

These are my Tasty Tostadas

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Ingredients:

  • 2 corn tostada shells
  • 1 can of black beans, rinsed (and I used low sodium)
  • 1 jar of Natalie’s Black Bean and Quinoa dip
  • 1 tomato (I used vine ripe)
  • 1 bunch of lettuce (I used leafy green)
  • 1/2 of a lime
  • 1 jar of fire roasted green chillies
  • 3 tablespoons of vegan cheese sauce

As I mentioned before, I am an amateur when it comes to recipe blog posts so I hope how I describe how to throw this all together makes sense!  You really can’t go wrong here honestly!  Main thing to remember, for me, was to heat up stuff separately so not to ruin the lettuce and tomatoes in the microwave!

So, the first thing I did was chop up my tomato and lettuce to the desired consistency and then set aside.

Then, I place two tostada shells on a plate and spread on a tablespoons worth of Natalie’s dip on each shell.  (This is kind of like the sauce on a pizza; it will hold everything else on there.)

Next, I put the desired amount of black beans on top; as well as the desired amount of green chillies.

I took the plate, with the two loaded shells on it and popped it in the microwave for about 45secs (or you could places each  one in a toaster over as well.  I normally would have used the toaster oven, but I was hungry and didn’t want to wait!)

Once those were nice and hot I topped them with the lettuce, tomatoes and a squeeze of lime each and then set the plate aside.

Lastly, I took about 3 tablespoons of my pre-made, vegan cheese sauce and put it in a microwave safe dish and heated it up for about 45secs.  Once it was nice and hot I spooned the desired amount of cheesy goodness all over each tostada.   (Click the link above for the video recipe.  Don’t worry it is super easy.  *Also I always add a table spoon on nutritional yeast and a pinch of tumeric to the sauce before blending.  It will keep well in the fridge for about a week too!)

Viola!  A fairly healthy, vegan, and fast Mexican dish to eat and enjoy!

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