When I first started eating more plant-based, I was really nervous about missing certain foods. For example, I worked myself up thinking I would rarely be able to enjoy Mexican cuisine because of how much meat and dairy are often used. But over the years, I have found some INCREDIBLE dairy-free, nutrient-dense products like Forager’s plant-based Sour Cream and vegan Queso Fresco. They work perfectly in many Mexican dishes like these mouth-watering Mini Vegan Tostada Bowls. I promise you won’t even notice the difference – except for when you feel lighter after finishing the meal. These mini bowls are ideal for an appetizer or as a passed tray dish at any event. Enjoy!
Ingredients:
8 oz organic corn
1/4 cup @forager sour cream
1/4 cup @forager vegan queso fresco
1 can organic black beans, drained and rinsed
1 cup red, yellow, and green bell pepper, chopped
1/2 jalapeno, chopped
2 T fresh parsley, chopped
juice of 1 lime
1/2 avocado, diced
1 package of @rudisorganic spelt tortillas
Directions:
Start by preheating the oven to 400 degrees. Cut the tortillas into a mini street style tortilla using a large cookie cutter or pizza cutter. Press down into a cupcake pan.
Bake for 10-12 minutes or until golden brown. Set aside to cool down.
While your mini tostadas are cooling down, start assembling your filling. Toss the corn, chopped bell pepper, sour cream, queso fresco, jalapeno, parsley, black beans, and lime juice in a large bowl. Season with salt and pepper to taste.
To assemble your mini tostada bowls, add a scoop of the mixture and top with a piece of avocado. Enjoy!
