It's like a crunchy open faced taco. #k5evening
SEATTLE — Tostadas might be one of the most underrated Mexican dishes, and with their crunchy texture and toppings, you can't go wrong. Chef Makini Howell of Plum Bistro brings you her plant-based tostadas. Makini writes, “This delicious, slightly spicy, meaty, rich and crunchy dinner elevates a forgotten dish. Or make them in mini tortillas and share with friends and neighbors for a fun time.”
Tostada and Chipotle's Plant-Based Steak and Refried Beans
- Store-bought tostada shells
- Chipotle Plant Beef Mix
- About 1 cup or more shredded lettuce, such as romaine or iceberg lettuce
- About 1 cup of finely chopped tomatoes
- 1-2 avocados, diced
- 1/2 cup jalapeño crema (optional)
- Hot pickled onions (optional, but see below for a suggested recipe)
- 1/2 cup Parmesan cheese (I like Follow your Heart or Go Veggie)
- About ½ cup shredded coriander
- Lime wedges
- 1 pound of ground beef Impossible is good here
- ¼ cup cooking oil
- 1/2 cup finely chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- ¼ cup tomato sauce
- 1/2 cup vegetable or vegan chicken stock
- 3/4 teaspoon salt, or more to taste
- 2 cans of refried beans
- 1 teaspoon taco seasoning
- 1 medium red onion, julienned
- 3-5 habanero peppers (sliced)
- 1 cup fresh lemon juice
- 2 crushed garlic cloves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Heat a skillet over medium heat and add the onion, garlic, plant-based beef and chipotle pepper and sauté until the plant-based beef is coloured and firm. Season with salt, cumin and oregano, stir and add the tomato sauce and vegetable stock. Sauté for an additional 2 minutes or until the flavours are well combined. If the plant-based beef seems to have too much oil, scoop the plant-based beef from the pan with a slotted spoon, reserving the oil for the refried beans.
Open two cans of your favorite refried beans. I used Rosarita's Vegan Refried Beans. There are literally so many options for vegan refried beans, so pick your favorites. Once you've opened the beans, add them to the same skillet that you cooked the plant-based beef in, along with a teaspoon of taco seasoning.
Add the onions, haberdashery and lemon juice to a pickling jar or container with a lid, season with salt and pepper, shake the jar or container to mix, and let sit for 4 to 6 hours to allow the peppery heat and citrus heat to dissipate and the onions to pickle.
Quick, make the tostadas!
Spread refried beans into tostada shells, top with seasoned plant-based beef, shredded lettuce, diced tomatoes, diced onions, diced avocado, drizzle with jalapeño cream, top with spicy pickled onions, grated Parmesan cheese, and sprinkle with cilantro.
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