Vegan Breakfast Tostadas
Say “buenos dias” to these Vegan Breakfast Tostadas inspired by the Power Plates cookbook. They’re made with toasty tortillas topped with homemade refried beans and lots of fresh, chopped veggies!
Servings 2
Ingredients
- 2 small whole wheat tortillas
- Extra virgin olive oil
- 1 garlic clove minced
- 1/4 cup red onion chopped
- 1 - 15 oz can organic black beans rinsed and drained
- 1/4 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- Water
- 1/2 avocado sliced
- Cherry tomatoes halved
- Romaine lettuce chopped
- Black olives sliced
- Lime wedges
- Salt to taste
Instructions
- In a saucepan, add a little olive oil and heat over medium.
- Add the onion and garlic and cook until the garlic starts to brown.
- Then, add the beans, seasonings, and a little water.
- Bring the pot to a slow boil, then reduce heat to low.
- Mash the beans with the back of a spoon and cook until thickened. Remove from heat.
- Over a low flame, use tongs to toast each tortilla.
- Spread each tortilla with the beans. Store the rest of the refried beans in an airtight container in the fridge.
- Add your favorite toppings, like avocado slices, cherry tomatoes, lettuce, and olives.
- Season with salt and serve with lime wedges.