How to Make Mini Tostadas In a Muffin Tin - Forks Over Knives

Name: How to Make Mini Tostadas In a Muffin Tin - Forks Over Knives
Ingredients: ½ cup chopped green or red bell pepper; ¼ cup chopped onion; 1½ cups cooked ½-inch cubes sweet potato; ½ of a 15-oz. can no-salt-added black beans, rinsed and drained (¾ cup); 12 6-inch corn tortillas, each cut into 6 wedges; ¾ cup chickpea flour; 1 tablespoon nutritional yeast; ¾ teaspoon baking powder; ¾ teaspoon ground cumin; ½ teaspoon chipotle chile powder; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1¼ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice; 1 cup refrigerated fresh salsa; Fresh cilantro leaves for garnish (optional)

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Use a muffin tin to make tostadas that cradle a flavor-packed hash of bell peppers, onion, sweet potato, and black beans. Get the recipe!

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Ingredients

½ cup chopped green or red bell pepper
¼ cup chopped onion
1½ cups cooked ½-inch cubes sweet potato
½ of a 15-oz. can no-salt-added black beans, rinsed and drained (¾ cup)
12 6-inch corn tortillas, each cut into 6 wedges
¾ cup chickpea flour
1 tablespoon nutritional yeast
¾ teaspoon baking powder
¾ teaspoon ground cumin
½ teaspoon chipotle chile powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1¼ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 cup refrigerated fresh salsa
Fresh cilantro leaves for garnish (optional)