Veggie Tostadas with Cilantro Lime Crema
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 10-12 tostadas
Ingredients:
- 2 tablespoons vegetable oil
- 1 cup corn kernels (fresh or frozen)
- 1 cup (1 small red bell pepper), diced
- 1 cup (1 small) zucchini, diced
- 1 teaspoon (1 clove) garlic, minced
- ¾ cup canned black beans, drained & rinsed
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 10-12 tostada shells
- ½ head iceberg lettuce, finely chopped
- 1 large avocado, diced
- ½ cup pickled onions
- ¼ cup fresh cilantro, chopped
- For the Cilantro Lime Crema:
- 1 cup raw cashews, soaked in water overnight & then drained
- ½ cup Ripple Unsweetened Original Milk
- ¼ cup lime juice
- ⅓ cup fresh cilantro, packed
- 1 clove garlic
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
Directions:
- Make the cilantro lime crema: Add all ingredients to a high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to chill.
- To a 12-inch nonstick skillet over medium-heat, warm the oil.
- Add corn, bell pepper, zucchini, and garlic to the pan. Cook, stirring constantly until veggies are just fork tender, 5-6 minutes.
- Stir in the beans, cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and set aside.
- Assemble the tostadas by placing a small handful of lettuce on the base of the tostada. Add a heaping spoonful of the cooked veggies.
- Top with a drizzle of the crema and garnish with avocado, pickled onions, and cilantro.
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