Eosinophilic Esophagitis Friendly Vegan Tostadas
Total time40 min
Prep time20 min
Cook time20 min
5.0(17)
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Learn more →Ingredients
4 servings
For the tostada shells
- 8 corn tortillas (6-inch)
- 2 tbsp olive oil
- ¼ tsp salt
For the refried beans
- 1 tbsp olive oil
- ½ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 cans (15 oz each) black beans, drained and rinsed
- ⅓ cup water
- ½ tsp salt
- 1 tbsp fresh lime juice
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 ripe avocados, pitted and sliced
- 2 cups green cabbage, thinly shredded
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the corn tortillas in a single layer across one or two baking sheets. Brush both sides of each tortilla lightly with olive oil and sprinkle with salt.
- 2
Bake the tortillas for 8–10 minutes, flipping once halfway through, until they are golden at the edges and rigid when lifted — they should snap rather than bend. Transfer to a wire rack and set aside.
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