Food Processor Vegan Tostadas

Tostadas are very versatile and toppings can be adjusted easily based on what is readily available and how heavy or light of a meal is needed.

Using a food processor to chop the ingredients offers a quick single “pot” meal.

Ingredients

• Tortillas – I use small to medium size corn or corn+flour tortillas
• Beans – pinto beans, black beans, or refried beans will work
• Jalapeños
• Onions
• garlic
• cilantro
• seasoning: salt, pepper, cumin, turmeric, cinnamon
• salsa

Steps

1. Heat oven to 375ºF – cook tortillas until crisp, usually about 4-6 minutes for corn tortillas
2. Place next five ingredients into a food processor and chop: 2c (or 1 can) pinto beans, 1 jalapeño (adjust to desired heat), 1/4 onion, 1 clove garlic, handful cilantro (about 1/8 of a bunch)
3. Seasoning: 1/8 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin, 1/8 tsp turmeric, 1/8 tsp cinnamon
4. Chop another 30 sec to allow to mix
5. Allow tortillas to cook – this will allow them to crisp some more so they remain crisp once all toppings placed on it
6. Spread salsa over the tortillas. Top with bean mix.
7. Add additional toppings as desired (cheeze, olives, jalapeño slices, chopped tomato …)
8. Bake for 8 minutes
9. Add additional toppings and garnish (tomatoes, onions, cilantro, …)

TIPS

Corn-based tortillas usually cook better and stay more crisp than flour tortillas.

Chopping the spices first prior to adding beans can ensure a more evenly chopped mixture.

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