Vegan Mexican Food- Tostadas with Quinoa Chorizo & Chipotle Crema
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.
circles before toasting.