Only 8 Ingredients + Pantry Staples!
Healthy and Filling and Ready in about 30 minutes.
This recipe is listed by layers below, but you’ll want to first pre-heat the oven for the Roasted Cauli, then prepare the Pickled Onions, so layers are ready around the same time. : )
The Layers:
1) The Tostada itself - I chose:
2) The beans
- Fat Free Refried Beans 🫘(lard free)
- OR - for a lower sodium option, take a can of Low Sodium Pinto beans, rinse and drain, and process beans for a few seconds in a small food processor with 1/2 tsp chili powder + 1/4 tsp each of cumin, onion powder, and garlic powder. Warm these up in microwave right before serving.
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3) The Roasted Cauliflower
- Cauliflower florets (broken into smaller pieces) - Tossed with:
- salsa verde
and roasted on parchment paper covered baking sheet at 400 F x 20 min until tender but not mushy. (Just before serving, you can toss with a little more salsa verde.)
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4) The Avocado Crema 🥑 - In a small food processor, add:
- flesh of 1 ripe Avocado +
- 1 large bunch of fresh cilantro (1-2 Tbsp of dried will do in a pinch but not the same) +
- ~1 Tbsp fresh lime juice (to taste)
- + garlic powder and
- salt to taste (omit salt if watching sodium).
Process until smooth. Add water 1 Tbsp at a time, if needed to thin it out.
5) The Quick Pickled Onions 🧅 : *Prepare these at the beginning of the recipe, so they’re ready when you need them. These really make the dish! Thinly slice:
- 1/2 of red onion and place in pint jar (or an old salsa jar will do). Set aside.
In small saucepan, place:
- 1/2 c white wine vinegar,
- 1/2 c water,
- 1/2 Tbsp of sea salt (or a little less for lower sodium) +
- 1/2 Tbsp or less sugar.
Boil until just dissolved. Pour over onions in jar. They’re ready in ~ 15 minutes.
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