Beans, corn, chili peppers, cauliflower and cabbage
Course Main Course
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4(click to scale)
Calories 290kcal
Ingredients
8eachtortillascorn, 6"
1cupcorn
1Tbspfresh poblano pepper
1/2cupfresh red bell peppersdiced
12ozcauliflower
1Tbspchili powder
1/2cupcanned black beansdrained
1/4cupolive oil
2-1/2Tbspvegetarian refried beans
1Tbspground cumin
1/4cupfresh cilantrochopped
4eachfresh scallionsbias cut
1cupshredded red cabbage
8eachfresh lime wedge
Instructions
Prepare the Tostada: Place the tortillas on a baking sheet and place into a 350F oven for 7-10 minutes or until they turn golden brown and become stiff. Remove from the oven and set aside to cool.
Prepare all of the vegetables: Grate the cauliflower on a box grater on the largest shred size. Next, heat the oil in a large pan and sauté corn, Poblano peppers, bell peppers, cauliflower and beans until fork tender and heated through. Finish with the chili powder. Set aside. Heat the refried beans and cumin in a pan until heated through. Set aside.
3.Finally spread 1 Tbsp. refried beans onto the tostada. Divide the corn mixture evenly between the tostadas and garnish with 1/2 Tbsp. cilantro, 1/2 scallion and 1/8 cup red cabbage. Serve with 2 lime wedges.