Bbq mexican tostadas
We have a crowd pleaser on our hands with this recipe! I will be honest, over the past month of experimenting with vegan recipes I have learned a thing or two. 1.) I learned that honey is not vegan. I did not realize that, but I am still going to eat honey because that is what this is all about, each person deciding for themselves what they can do to contribute to a more sustainable system and world. I have stopped eating meat because I became aware of how harmful animal agriculture is to our environment and the animals themselves. I stopped eating dairy because I really don’t think my body responds well to it and it is pumped with hormones that I don’t need. Natural organic honey on the other hand, I still eat. 2.) The second thing I learned in the past month of trying new recipes is that it is okay to fail. There have been many times that I tried something new and it was awful! I still made Bradford my husband say how good it was and we would have a good laugh as we prepared a bagel with peanut butter for dinner instead. That is okay because when I did fail, I chalked it up as “we won’t be making that recipe again!” And that was it. But the great thing about trying new foods and even new ways of living is that you also discover things you love! Case and point: BBQ Mexican Tostadas.
Here is what you need:
- I used one carton of Wildwood brand Tofu meatless crumbles (the Mexican inspired blend.)
- 1 red bell pepper
- 1/2 onion
- Tostada shells
- BBQ sauce
- 1 can re-fried beans
- 2 tbs olive oil
Start by pre-heating your oven to 350. Chop bell pepper and onion and cook in a frying pan with olive oil until browned. Mix in your tofu mixture stirring to mix well and set aside. (Optional) I like to mix my can of re-fried beans with chipotle hot sauce for a little flavor but is not necessary. Spread a thin layer of beans onto each tostada shell. Top the layer of beans with the tofu mix pushing it into the means to hold in one place. You can make as many of these as you want or you can save the mixture for fresh tostadas the following day. Place ready tostadas on a baking sheet and in the oven for 15-20 minutes until crispy and hot.
For Avocado Garlic Dressing
- 1 avocado
1 cup almond or soy milk (plain, unsweetened)
3 Tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic (I use 2)
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Salt to taste
Optional: fresh chives are amazing if you can find them!
Place all contents in a food processor or blender.
Top the tostadas with BBQ sauce and your avocado garlic dressing and you are ready to eat! YUM!