tostadablog

Sweet Pea Guacamole & Charred Snap Pea Tostadas

We always want what we can’t have.

In my household on Monday nights, “Meatless Monday” has become a night that no one is home for dinner 🙁 . It’s my attempt to get the family on board with a more plant based diet along with helping the environment, but it has turned into a weekly challenge.  You may think my nutrition background ensures an easy ride to healthy eating, but I suffer the same challenges that most moms do.  Hormonal teenagers, college-age boys, and a meat loving fiance certainly don’t make it easy on me!

When I discovered this recipe for guac and snap pea tostadas, I knew it had what it took to battle my crew…crunchy tostadas, fresh guacamole, charred veggies, and fresh herbs.  As they took the first bite, I held my breathe and looked around.

Smiles! Had I really succeeded?!  A resounding yes came up from full mouths.  I had lived to see another successful meatless meal pass the test, I must share it with you immediately:

Sweet Pea Guacamole & Charred Snap Pea Tostadas

Serves 4 

Ingredients:

Medium-high heat coconut oil (for frying)

4 organic & gluten free tortillas (I used brown rice tortillas)

2 ripe avocados, pitted

1 tsp. cumin

Juice of 2 limes

1 T. Greek yogurt (optional)

1 small jalapeno, de-seeded and finely diced

1 small onion, finely diced

1/3 cup shelled sweet peas, steamed and chilled

1 clove garlic, pressed

sea salt & pepper (to taste)

2 T. organic extra virgin olive oil

1 ½ cups whole snap peas, cleaned and trimmed

½ cup organic roma tomatoes, chopped

⅓ cup fresh cilantro, chopped

Directions:

Pour medium-high heat coconut oil into a large, deep fry pan until it covers about 1 ½ inches. Warm over medium high heat until temperature reached 370 degrees. Fry gluten free tortillas in the oil, flipping once (about 30-40 second on each side). Tortillas should be golden brown and puffy. Using tongs, place the tortillas a sheet pan lined with paper towels to absorb any extra oil.

Set aside and prepare sweet pea guacamole. In a medium bowl, add the avocado, cumin, 1 T. olive oil, juice of 1 lime, jalapeno, sweet peas, onion, garlic, and a pinch each of salt & pepper. Mash well with a fork, mix until the “guac” reaches your desired consistency (you may want a chunkier version or if you like yours more creamy add a dollop of Greek yogurt). Taste and add additional salt or pepper if needed.

Place sweet pea guacamole in the fridge to chill while you char the snap peas.

Clean and trim snap peas. Heat 1-2 T. of olive oil in a cast-iron skillet or heavy sautĂŠ pan over medium-high heat. When the oil begins to smoke, add the snap peas. Cook on one side until charred on the bottom, then flip over. Cook until the snap peas are charred on both sides, 2 to 3 minutes.

Remove from pan and place snap peas in a small bowl. Season with salt and juice of 1 lime.

Now, build your tostadas. Spread a generous portion of the sweet pea guacamole on the tostada first, then top with charred snap pea and garnish of cilantro and fresh tomatoes.

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