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Veggie Tostadas

When I was in Cabo, we went to a restaurant called Edith's which was absolutely fab (sadly my tummy was hurting so I did not get to enjoy as much as I would have liked lol). Each guest was served a tostada as a starter and I thought it was such a delicious way to start your meal! It inspired me to make my own version at home, and honestly I don't know why I haven't been making tostadas more often?? They're a new favorite in our house, I love how creative you can be with the toppings each time you make them. Make sure to save this recipe so you can try it for yourself!

Ingredients (2 tostadas):

2 corn tortillas

2 tbsp avocado oil

Pinch of sea salt

1 can pinto beans, drained & rinsed

1/2 C water

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp kosher salt

1 C thinly sliced green cabbage

1/4 C crumbled queso fresco cheese

1/4 C pico de gallo

1/2 an avocado, cubed or sliced

1 lime

Optional: sour cream

*Option to sub out these homemade beans with store bought refried beans


Preheat oven to 400 degrees. Brush both sides of your tortillas with avocado oil and sprinkle with sea salt. Bake for 5 min on a baking sheet, flip and bake an additional 3-4 min until crisp. OPTION: To fry instead, heat avocado oil in a skillet. Once hot, add tortillas one at a time and fry 1-2 min per side until golden brown and crisp. Remove from oil, season with salt and let sit on a paper towel until ready to serve. Heat a small sauce pot on medium high heat. Add 1/2 C water, pinto beans, cumin, garlic powder and salt. Bring to a simmer (about 4-5 min). Using a potato masher, mash the beans until they reach the consistency of refried beans. Cover, turn heat to low and keep warm until ready to serve. If you need to thin out the beans, add water 1 tbsp at a time, stirring in between until they thin out to your liking. Assemble your tostadas! Spread a layer of beans on your tostada, top with crumbled queso fresco, fresh cabbage, a squeeze of lime juice, avocado and pico de gallo. Option to finish with a dollop of sour cream. Serve!

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