Veggie tostadas are great for evenings where you want a satisfying meal without a lot of work.
For these tostadas, I took a can of black beans, drained and rinsed them; then pulsed them in a food processor with water, garlic powder, chili powder, and salt until I got a smooth consistency. You could also buy ready made refried beans.
For the tortillas, I fried these in a little oil and let them dry on a towel.
In a separate pan, I sautéed veggies that I had on hand: onion, mushrooms, tomato, zucchini and corn. I added spices such as chipotle with a dash of salt. Once the veggies were cooked, I layered the tortilla – bean, veggies, cheese; then baked it at 400 F until crispy!
No photo for this one – I had a hard time getting one that was pretty. The green from the verde along with the monochromatic tortilla and cheese.. just believe me, I am sparing you from an unappealing image.
The recipe, on the other hand is outstanding. I love the trio of flavors: slight sweetness of the cinnamon, the crunch of the pistachio, and the spice and acidity from the salsa verde. I feel like cinnamon is underutilized in savory recipes and am trying to encourage its use!
Veggie Enchiladas topped with a Cinnamon Pistachio Verde Sauce
- 1 jar of Salpica salsa verde
- 1/3 c pistachios
- ¼ tsp cinnamon
- Olive oil
- ½ onion diced
- 1 zucchini , chopped
- ½ c black beans
- 1/3 c corn
- ¼ tsp cumin
- ½ tsp chili powder
- Salt and pepper
- 4-6 corn tortillas
- 4 oz of cheddar jack cheese
- First, make the enchilada sauce. This is not your traditional enchilada sauce as you will be using premade salsa. Pulse the pistachios in a food processor. Add the jar of salsa verde and cinnamon. Pulse a few more times. Set aside
- Heat the olive oil in a skillet, add the onion and zucchini. After 5 minutes, add the cumin and chili powder. Sauté the veggies until they are tender. Add the corn and beans. Salt and pepper your filling mixture as needed
- Add a thin layer of verde sauce at the bottom of a 8×8 pan
- Important step in making enchiladas: heat the tortillas first, and then dip each tortilla in the verde sauce. Stuff the tortilla with the veggie mixture, roll, and place in the 9×9 pan
- Continue this process until you run out of tortillas or room in the pan
- Top the tortillas with the remaining verde sauce, then add the cheese
- Cook at 350 F for 20 minutes or until cheese is bubbling
Normally when I make enchiladas, I make them one by one: warming the tortilla, drenching it in enchilada sauce, filling it with veggies, then rolling them into place.. This time, I deconstructed the process a bit. Rather than filling and rolling, I layered it like a lasagna. It worked wonderfully!
I still warmed the tortilla, then I started each layer with enchilada sauce – tortilla – more sauce – veggies/beans/cheese – repeat. The middle layer, I omitted the sauce and put a thin layer of chili – I had some on hand that I wanted to use up. If you don’t have chili, you can just add more beans. This enchilada powder mix from Simply Organic is my go-to sauce.
Have fun with this recipe – feel free to get creative with the layers!
- 1 bag of frozen tri-colored peppers (red, orange, yellow)
- 1/2 onion, chopped
- 1 can black beans
- 1 c chili (optional)
- Enchilada sauce – Simply Organic powder mix and 8oz can of tomato sauce
- Small corn tortillas
- Cheese (optional)
- First, prep the veggies. Sauté the onion in some oil for about 5 minutes, then add the peppers. If using frozen peppers – be ware the skillet might sizzle a bit
- Next, add some seasonings – I used a few pinches of chili and cumin – taste and adjust as needed
- Get the enchilada sauce together – following instructions on the packet
- Heat the tortillas in a skillet
- In a casserole dish layer enchilada sauce, tortilla, sauce (enough just to cover/saturate tortillas), veggies, beans, and cheese (if using). The top layer should be tortilla, sauce and cheese.
- Bake at 350F until cheese is melted – it took about 45 minutes for ours to heat all the way through
So, first of all, my detox too a detour. Apologies to those who were following. A three day detox is a noble one though! It definitely helped realign my focus and drive to maintain a healthy diet and lifestyle. So that’s a plus.
Secondly, I totally missed out on Cinco de Mayo. I usually like posting fun, festive foods, and here it is, just a few days late. I made a version of Vegan Richa’s pulled butternut squash tacos. Below is my spin on the recipe. I will definitely make these again. They turned out awesome.
– 1-2lbs butternut squash, shredded
– garlic powder
– packet of organic Southwest Taco mix
– 1/4 c bbq sauce
– 1/4 c Drew’s Smoked Tomato Sauce
1. Sauté squash in a little oil, garlic powder and salt
2. Mix taco seasoning, bbq sauce and Drew’s Smoked Tomato sauce in a separate bowl. Use about 1/4 c of the spiced paste and add it to the skilled
3. If necessary, add 2-3 Tbls water
4. Simmer until squash is tender
5. Serve on corn tortillas with your favorite taco fixings!
I made these taquitos tonight and they were muy delicioso! Next time, I think I’d make my own refried beans rather than using the canned kind. I also modified the recipe a bit. These would make a perfect party appetizer or for a full meal, serve with some rice and veggies.
- 1 15-ounce can vegan refried beans
- 1 c vegan Daiya pepperjack cheese shreds
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 Tbls fresh lime juice
- 12 corn tortillas
- Canola spray
- Heat the oven to 425 F
- On the stovetop, put a skillet on medium-high heat. Cook tortillas for about 2 minutes or until slightly crisp
- Mix beans, peppers, cheese and lime juice. Spread on warmed tortillas. Roll up. Spray with canola. Sprinkle with paprika and garlic powder
4. Cook for 5 minutes, turn and cook for 5 more. Serve with salsa and veggies!