Tostadas
Tostadas topped with a chickpea flour filling that is loaded with protein and is gluten-free! These make a delicious meal or snack any time of day.
Ingredients
12 - 6-inch corn tortillas
3/4 cup chopped bell pepper, any color you like
1/2 cup chopped onion
1/2 fresh jalapeno pepper, seeded and finely chopped
2 cups coarsely chopped zucchini
1 cup chickpea flour
2 tablespoons nutritional yeast
1 teaspoon baking powder
1/2 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups unsweetened, unflavored plant milk such as almond, cashew, or soy
Garnishes: lettuce, tomato, cilantro, avocado, Salsa, and Cashew Sour Cream
Black pepper
Instructions
Preheat oven to 375 degrees Fahrenheit. Place tortillas directly on oven rack and bake for 8 to 10 minutes or until crisp. Cool on a wire rack.
In a large non-stick skillet, cook bell pepper, onion, and jalapeno over medium heat for 3 to 4 minutes, stirring occasionally and adding water, 1 tablespoon at a time if needed to prevent sticking. Add zucchini and cook an additional 4 minutes.
In a large bowl combine the next 6 ingredients (through turmeric). Gradually add milk, whisking by hand until smooth. Add to skillet and cook 10 to 15 minutes, until you have a thickened, dense mixture, stirring frequently. Season with freshly ground black pepper.
To serve, top tortillas with lettuce, zucchini mixture, tomatoes, salsa, avocado and sour cream. Serve with your favorite hot sauce for an additional kick!
