Breakfast Tostadas - Forks Over Knives

Ingredients

• 1½ fresh jalapeño chiles (see tip, recipe intro)
• 1 medium tomato, chopped
• ¾ cup onion, chopped
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 12 6-inch corn tortillas
• ¾ cup red bell pepper, chopped
• 2 cups fresh broccoli, coarsely chopped
• 1 cup chickpea flour (also called besan)
• 2 tablespoons nutritional yeast
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1½ cups unsweetened, unflavored plant-based milk
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups chopped romaine or salad greens
• ½ of an avocado, seeded, peeled, and sliced
• 1 lime, cut into wedges