Chili “Cheese” Tostadas with Radishes and Tomatoes
Get your fix of crunchy, crispy, cool, and creamy. These tostadas are piled high with a quick bean chili, fresh garnishes, and our creamy cashew-based “cheese” blend.
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Cooking tools:
- Colander
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Spoon
Ingredients
- 1½ cups cooked kidney beans
- ¼ pound organic grape or cherry tomatoes
- 1 tablespoon chili powder
- 1 cup vegetable broth
- 1 organic romaine heart or other lettuce
- 2 or 3 organic radishes (about 2 ounces total)
- 8 Mi Rancho 100% corn tortillas
- ½ cup sliced pitted black olives
- Sunbasket vegan “cheese” blend (almond milk - cashew butter - granulated garlic - nutritional yeast - kosher salt - onion powder)
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