Wild Veggie Tostadas - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
In a small pot, prepare the basmati rice according to the package instructions. In a large pan, saute the red onion half moons and garlic in olive oil with the
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Cooking tools:
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- Paring knife
- Measuring cup
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- Wooden spoon
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Ingredients
- 1 cup basmati brown rice
- 1 medium red onion, sliced into half moons
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 large Poblano pepper, seeds removed and cut into long, thin slices
- ¼ head purple cabbage, chopped into long shreds
- 1 bunch kale or chard, chopped into bite sized pieces
- Dash of sea salt
- 1 can low-sodium refried pinto beans
- 8 flat, crispy corn “tostada” tortillas
- 1 whole avocado, peeled and sliced
- Fresh salsa of choice
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