This Vegan Mexican Food Is Delightful!
I am a sucker for vegan Mexican food. I love it. It is my favorite kind of food! So I was super excited to hear that Michelle May would be making Tostadas with Quinoa Chorizo & Chipotle Crema on #SaturdaySnackDown! This dish looks beautiful and delicious! Let’s check out how she created such a stunning and tasty dish.
She’s Not Just Good At Creating Good Vegan Mexican Food!
Michelle May, is President & Founder of Seva Foods. With a lifelong love for food, Michelle is passionate about helping improve the lives of individuals and the health of the planet through the way we eat. She is a graduate of culinary and nutrition programs at Matthew Kenney Culinary and is also certified in Plant-Based Nutrition through Cornell University. Having worked for over a decade in tech, as a web developer and graphic designer, Michelle transitioned to the wellness industry in 2015. Prior to founding Seva Foods in 2017, she was a recipe developer and provided community cooking classes, nutrition workshops, and private chef services. In addition to being a nutrition geek and plant-based chef, Michelle is also a longtime yogi, animal rights activist, dog mom, vegan community organizer, and founder of Benjii’s Canine Cuisine.
Time to Eat!
I am always looking for an excuse to eat a delicious plate filled with good vegan Mexican food. Why? because it is the tastiest! And these Tostadas with Quinoa Chorizo & Chipotle Crema don’t look like they would disappoint! Creamy and delicious with just the right amount of crunch in every bite!
Bite Sized Vegan Mexican Food Extragavanza!
I love this dish because the tostadas can be made into cute little bite-sized pieces. Great for parties or gatherings. Tostadas are awesome because they’re easy to make and taste indulgent, but with the right ingredients, you can transform them into a simple and nutritious meal for any day of the week. Below is the recipe, I hope you will give these a try!
Vegan Mexican Food- Tostadas with Quinoa Chorizo & Chipotle Crema
- 4 tortillas
- 1 cup refried beans
- 1 cup vegan cheddar cheese shreds
- For The Quinoa Chorizo:
- 2 cups cooked quinoa
- 2 tablespoons chili powder
- 1 tablespoon coconut oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- For The Chipotle Crema:
- 1 cup of raw cashews
- 1 - 1 ½ cups filtered water
- 1 - 2 tablespoons chipotle powder
- 1 teaspoon nutritional yeast
- ¾ teaspoon sea salt
- Optional Garnishes
- Finely chopped lettuce
- Pico de gallo
- Chopped Cilantro
- Preheat oven to 450 degrees.
- Transfer refried beans to a small pot and allow to warm up over low heat.
- Add coconut oil to a large skillet over medium high heat.
- Add cooked quinoa and allow to brown, approximately 5 minutes, Stir well and repeat.
- Add remaining Quinoa Chorizo ingredients and continue to cook for 3 more minutes, stirring constantly.
- Remove from heat.
- Toast tortillas for 3 - 5 minutes in oven, until crisp.
- Spread a layer of refried beans on each toasted tortilla, followed by a layer of Quinoa Chorizo, and top with vegan cheddar cheese shreds.
- Bake for 5 minutes, until cheese is melted.
- Finish with Chipotle Crema and optional garnishes.
- To make Chipotle Crema:
- Soak cashews in very hot water for 30 minutes.
- Drain water and transfer soaked cashews to a high-speed blender.
- Add filtered water, ½ a cup at a time until completely smooth.
- Add remaining ingredients and blend.
- Transfer to a container and refrigerate.
circles before toasting.
Thank You For Joining Us!
Thanks for stopping by and joining us for another episode of #SaturdaySnackDown. Be sure to check out some of the many other recipes available from previous shows. You won’t be disappointed, the recipes are incredible! Until next time…
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.