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Vegan Mexican Food- Tostadas with Quinoa Chorizo & Chipotle Crema
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Course
Appetizers, Main Courses
Cuisine
Mexican
Ingredients
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
Instructions
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.
Notes
Turn this recipe into an appetizer by using a round cooking cutter to each tortilla into smaller
circles before toasting.
Keyword
vegan
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