Lactose-Free | Vegan | Gluten-Free
Prep Time: 10 minutes
Cook Time: 10 minutes
What You’ll Need
- 8 tostada shells
- 2 cans black beans, 15 oz each
- ¼ tsp. salt
- 1/8 tsp. pepper
- ½ tsp. ground cumin, optional
- 2 cups romaine lettuce, finely shredded
- 1 cup mango salsa, ready-made
- 2 avocados, sliced
- 1 cup Vevan P’Jack-Shred
Crema:
- ½ cup sour cream alternative
- 1-2 Tbsp. your favorite taco sauce
Garnish: Fresh chopped cilantro, sliced jalapenos, and lime wedges
Here’s How
- In a non-stick skillet over medium heat, cook the beans with salt, pepper, and cumin (if desired) for about 8-10 minutes until the liquid reduces a bit, but does not dry out. Remove from heat and mash to a coarse paste.
- Crema: Mix together the sour cream alternative and taco sauce in a small bowl. Set aside.
- Assemble your tostadas: Top each tostada with the beans, shredded lettuce, salsa, avocado slices, Vevan P’Jack-Shred, and crema.
- Garnish with cilantro, sliced jalapeno, and lime wedges if desired.
