Basically a fiesta on a tortilla. Because who says vegans can’t celebrate?
Time: 20 mins if prepped beforehand, 60 mins total
When to eat it: #TostadaTuesday, lunch, dinner, whenever you’re craving Mexican food
Perks: Vegan, gluten free
Makes: 6 tostadas
Sh*t You Need:
6 corn tortillas
2 medium sweet potatoes, baked or boiled, mashed
1 1/2-2 cups cooked lentils
1 cup steamed kale
1 medium zucchini, sliced and steamed
1 cup cooked rice (optional)
Paprika, for sprinkling
Vegan cheese, salsa, avocado, for garnish
Parchment paper
Baking sheet
The Recipe:
1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Lay the corn tortillas on the sheet and bake for about 5 minutes, or until they crispy lightly. Remove and set aside. 2. For best results, have the sweet potatoes, lentils, kale, and zucchini prepped by the time the tortillas are done, but you can prep them while the tortillas are cooking, if you like. 3. Start by spreading the mashed sweet potatoes on the corn tortillas evenly, then lay the kale and zucchini on top, followed by the rice and lentils. 4. Sprinkle with vegan cheese, if using, and bake for about 10-12 minutes, or until the cheese melts and the edges crisp to a golden brown. 5. Remove, allow to cool, and top with avocado and salsa. 6. Serve immediately and enjoy!
Recipe was contributed by Haley Hansen (California Polytechnic State University, San Luis Obispo). Check out her blog, , and for more.
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