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↠Baked- Not- Fried Sweet Potato + Black Bean Tostadas with High Protein Avocado Crema
Makes 8 mini tostadas, serves 2
You will need:
– 8 mini corn tortillas
– 1 large sweet potato
– 1 cup canned black beans
– 1/2 cup corn, canned or thawed from frozen
– about 2 tsp taco seasoning
– salt and pepper to taste
– diced red onion
– chopped tomatoes
– chopped cilantro
– High Protein Avocado Crema (recipe below)
Start by preheating the oven to 400 degrees. Roast the sweet potato for about an hour or until tender in the center.
In the meantime, rinse and drain the black beans, thaw the corn (if using frozen) and finish by chopping the onions, tomatoes, and cilantro. Set aside.
Next make the Avocado Crema: In a food processor or blender, combine 2 ripe avocados, 1/2 of a block of medium tofu (about 7oz), and add the juice of one big lime, 1/3 of a cup of loosely packed cilantro leaves, 1/2 tsp of kosher salt, and 1 tbsp of olive oil. Blend and add more salt or lime to taste.
For a kick, add a few dashes of hot sauce or cayenne pepper.
When the potato is ready, remove the skin and add the sweet potato to a bowl. Add the taco seasoning and mash well. Add salt and pepper to taste if desired.
Then spread the tortillas out on a cookie sheet and top with a thick layer of the seasoned sweet potatoes. Sprinkle black beans and corn generously over the top and season with salt and pepper.
Bake for 20 minutes or until crispy. Then top with red onion, tomatoes, Avocado Crema, and cilantro.
Also good toppings:
– vegan cheese
– salsa or hot sauce
– cashew nacho cheese sauce
– vegan sour cream
Serve with chips and salsa and enjoy!
I hope you enjoy this plant based vegan what I eat in a day video! These mango pancakes were so good, I’ve already made them again! lol If you make these recipes at home, tag me in a pic so I can see!
Happy cooking everyone!