VEGETARIAN TOSTADAS – GROUNDED
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TOSTADAS VÉGÉTARIENNES

VEGETARIAN TOSTADAS

  • Vegetarian

  • 20 min. preparation time

  • 30 min. cooking time

  • Nut free

INGREDIENTS

A. FOR CHILE
1 can diced tomatoes (796 ml)
1 can black beans (540 ml), unrinsed (aquafaba helps thicken)
1 pack of GROUNDED TEXMEX
1 cup of water
Salt and pepper, chili or hot sauce (to taste)

B. FOR THE CREAMY AVOCADO-CILANTRO SAUCE
1/2 cup sour cream
1/4 cup olive oil
1/4 cup fresh cilantro (stems and leaves, no waste!)
The juice of a very juicy lime
2 tbsp water
1 small ripe avocado
2 green onions, chopped
1/2 tsp sriracha chili sauce
1/2 tsp salt and pepper (to taste)

C. FOR THE TOSTADAS
Corn tortillas (about 8, depending on number of servings)
Oil for frying (deep fryer or pan)
Your favorite toppings (eg. lettuce, feta or vegan cheese, salsa, etc.)

Illustration du mélange Texmex de Grounded avec des chips de maïs du fromage fondu de l’avocat des haricots rouges et la protéine végétale texturée à base de pois. Une explosion de couleurs inspirée des plats tex mex végétaliens.
Bol de chili végétalien cuisiné avec la protéine Texmex de Grounded. Garnie de coriandre d’oignons verts de haricots noirs et de lime la recette est servie avec un cocktail et une salsa fraîche.

TEXMEX

Seasoned

$10.00

PREPARATION

A. PREPARE THE CHILI

  1. Combine canned diced tomatoes, canned beans (with aquafaba), packet of GROUNDED TexMex mix and 1 cup water in a large saucepan.
    Mix well and bring to a boil.
  2. Reduce heat and simmer for at least 20 minutes, stirring occasionally.
  3. Add salt, pepper and chili or hot sauce to taste.

Tip: Adjust the consistency of the chili by adding more water if you prefer it thinner, or by cooking for longer to thicken it further.

 

B. PREPARE THE CREAMY AVOCADO-CORIANDER SAUCE

  1. In a food processor or blender, add sour cream, olive oil, cilantro, lime juice, water, avocado, green onions, Tabasco, salt and pepper.
  2. Blend: Puree until the sauce is smooth and creamy.
  3. Taste and adjust: Adjust the seasoning (salt, pepper, Tabasco) to your taste.

Tip: If the sauce is too thick, add a little water or lime juice. If it is too runny, add a little more avocado or reduce the amount of liquid.

C. PREPARE THE FRIED TORTILLAS (TOSTADAS)

  1. In a deep fryer or skillet, heat enough oil to about 180°C (350°F).
  2. Dip one or two corn tortillas in the hot oil and fry for about 1 minute on each side, until golden brown and crispy.
  3. Remove the tortilla from the oil and place it on paper towels to remove excess oil and salt lightly.
  4. Repeat with remaining tortillas.

Tip: Watch the cooking closely to prevent the tortillas from burning.

D. ASSEMBLY AND SERVICE

  1. Place the tostadas on individual plates.
  2. Place a generous spoonful of GROUNDED TEXMEX chili on each tostada.
  3. Drizzle some creamy avocado-cilantro sauce over the chili.
    Customize: Add your favorite toppings, like lettuce, cheese (feta, grated or vegan), salsa (we make homemade pico de gallo), red onions, etc.
  4. Serve immediately: Enjoy while the tostadas are still crispy.

TIPS AND VARIATIONS

  • Hotter chili: Add jalapeños, chipotle peppers, or a few drops of extra hot sauce.
  • No-fry option: For a lighter version, brush tortillas with oil and bake at 400°F (200°C) for 5 to 8 minutes, turning halfway through, until golden brown.
  • Alternative creamy sauce: You can replace the sour cream with a plant-based version for a 100% vegan recipe.
  • Storing the green sauce: Store the sauce in an airtight container in the refrigerator and ideally consume it within 2-3 days.

Enjoy your food !

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VEGETARIAN TOSTADAS