Southwest Chipotle Mini Tostadas - Forks Over Knives
Get out a knife and fork to enjoy these loaded Southwest-inspired tostadas. They’re as quick and easy as they are crunchy and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 4 6-inch corn tortillas
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained
- ¼ cup refrigerated fresh salsa
- ½ teaspoon ground cumin
- ½ teaspoon ground chipotle chile pepper or chili powder
- Sea salt and freshly ground black pepper, to taste
- ½ of a medium avocado, seeded and peeled
- 3 tablespoons unsweetened plant milk, such as almond, soy, cashew, or rice
- 1 cup shredded romaine lettuce
- 1 cup shredded red cabbage
- 1 cup chopped tomato
- ½ cup sliced scallions
- 1 lime, cut into 4 wedges
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