Avocado and Corn Tostadas with Spicy Chile Sauce

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Avocado and Corn Tostadas with Spicy Chile Sauce
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Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.

If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.

Tostadas



Ingredients


Spicy chile sauce:

2 (8 oz.) cans no-salt-added tomato sauce

½ c. water

1 Tbsp. agave nectar

2 cloves garlic, minced

¼ tsp. ground cumin

1 tsp. dried Mexican oregano

2 Tbsp. dried onion flakes

2 tsp. piquin chile flakes or any crushed hot red pepper flakes

¼  tsp. sea salt or to taste

 

For tostadas:

8 tostada shells

3 c. shredded Romaine lettuce

1 (15 oz.) can no-salt-added pinto beans such as Eden Brand, drained and rinsed

2 avocados, sliced

1 c. frozen corn, thawed

2 Tbsp. pickled jalapeño rings

¼ c. sliced black olives

Fresh  lime slices for garnish

 



Instructions


To make Spicy Chile Sauce: Put all ingredients in saucepan and cook over medium/low heat, stirring occasionally, for 30 minutes or until thick and the flavors have all blended.

To assemble tostadas, place 2 tostadas per person on plate. Add ¼ of the Romaine and pinto beans. Top each with about 1/3 c. of the Spicy Chile Sauce and top with avocados, corn,jalapeños and black olives. Garnish with fresh lime slices.


Per Serving (excluding unknown items): 1036 Calories; 30g Fat (37.7% calories from fat); 17g Protein; 95g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 503mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat.

Servings
4
Servings
4
Avocado and Corn Tostadas with Spicy Chile Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!

Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.

If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.

Tostadas



Ingredients


Spicy chile sauce:

2 (8 oz.) cans no-salt-added tomato sauce

½ c. water

1 Tbsp. agave nectar

2 cloves garlic, minced

¼ tsp. ground cumin

1 tsp. dried Mexican oregano

2 Tbsp. dried onion flakes

2 tsp. piquin chile flakes or any crushed hot red pepper flakes

¼  tsp. sea salt or to taste

 

For tostadas:

8 tostada shells

3 c. shredded Romaine lettuce

1 (15 oz.) can no-salt-added pinto beans such as Eden Brand, drained and rinsed

2 avocados, sliced

1 c. frozen corn, thawed

2 Tbsp. pickled jalapeño rings

¼ c. sliced black olives

Fresh  lime slices for garnish

 



Instructions


To make Spicy Chile Sauce: Put all ingredients in saucepan and cook over medium/low heat, stirring occasionally, for 30 minutes or until thick and the flavors have all blended.

To assemble tostadas, place 2 tostadas per person on plate. Add ¼ of the Romaine and pinto beans. Top each with about 1/3 c. of the Spicy Chile Sauce and top with avocados, corn,jalapeños and black olives. Garnish with fresh lime slices.


Per Serving (excluding unknown items): 1036 Calories; 30g Fat (37.7% calories from fat); 17g Protein; 95g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 503mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat.

Servings
4
Servings
4
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