Spinach Bean Tostadas with Avocado Salsa
Spinach Bean Tostadas with Avocado Salsa
Serves 4 (2 tostadas per serving) | Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes
Ingredients:
Spinach Bean Tostadas:
- Eight 6-inch gluten-free corn tortillas
- 3 Tbsp olive oil, divided
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 bunch spinach, chopped (about 10 cups or 350 g)
- 1/2 cup (83 g) frozen corn kernels
- 1 Tbsp nutritional yeast
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp chipotle powder
- 1/4 tsp ground turmeric
- One 15-oz (425-g) can black beans, drained and rinsed
- 1 Tbsp hemp seeds
Avocado Salsa:
- 1 medium tomato, finely chopped (about 1 cup or 180 g)
- 1 ripe Hass avocado, chopped
- 1/4 large red onion, finely chopped (about 1/2 cup or 58 g)
- 2 tsp lime juice (about 1/2 fresh lime)
- 1/4 tsp salt
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). Lightly brush tortillas with oil on both sides (using about 1 Tbsp oil total) and place on baking sheet. Bake for 14–15 minutes, or until slightly golden and crisp. Set aside.
- In a large skillet, heat remaining 2 Tbsp oil over medium-high heat. Add bell pepper and cook, stirring occasionally, about 5 minutes, or until softened. Lower heat to medium and add garlic, spinach, corn, nutritional yeast, vinegar, salt, chipotle powder and turmeric and sauté for an additional 4 minutes, or until corn has defrosted and spinach has wilted. Add beans and hemp seeds and sauté an additional 2 minutes, or until ingredients are combined and beans are heated through.
- To prepare salsa: In a medium bowl, place tomato, avocado, onion, lime juice and salt. Stir gently to combine.
- To assemble tostadas: Place about 1/2 cup bean filling on each baked tortilla. Top with about 1/3 cup salsa. Enjoy immediately.
Notes:
Storage tip: Bean mixture can be stored in an airtight container in the refrigerator for up to 5 days. Salsa can be stored in an airtight container in the refrigerator for 1 day.
Reheating tip: In a pan over medium heat, reheat bean filling with 1–2 tsp water until heated through.
Other recipe notes: Fresh corn kernels or drained canned corn kernels may be used in place of frozen. Chili powder can be substituted for chipotle powder.
Make it nightshade-free: Use mushrooms in place of bell pepper. Substitute ground cumin for chipotle powder. Omit salsa and serve with chopped avocado or nightshade-free guacamole instead.
Nutrition Information Per Serving:
Nutrition information per serving: 427 calories, 19 g total fat, 2.6 g saturated fat, 3.9 g polyunsaturated fat, 11.4 g monounsaturated fat, 0 mg cholesterol, 654 mg sodium, 1109 mg potassium, 55.7 g total carbohydrates, 16.1 g fiber, 4.2 g sugar, 14.5 g protein, 15% calcium, 31% iron
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