20 Minute Tostada for One

 
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Ingredients:

  • 1 corn tostada

  • 2 Tbsp nonfat re-fried beans

  • 1/2 c frozen bell peppers and onions

  • 1/2 c Bocca meatless crumbles

  • 1/4c frozen avocado pieces

  • 1/2c shredded lettuce or salad mix

  • dash of lime juice

  • spices: garlic powder, cumin, onion powder, chili powder, paprika, cayenne, salt (or a fajita seasoning blend- these can be high in sodium so shop around)

  • optional: low fat Mexican cheese or vegan alternative like Diaya Pepper Jack

  • your favorite hot sauce- my current favorite is Valentina’s

Directions:

Coat a pan on medium-high heat with cooking spray. Add the frozen peppers, onions, and Bocca crumbles. Season with garlic, onion, chili powder, paprika, cayenne, and salt or fajita seasoning. Defrost frozen avocado (read my review of frozen avocado here) by microwaving about 20 seconds. Mash with lime juice, garlic powder, and salt to make a quick guacamole. Once the crumbles and peppers are cooked, microwave the beans for about 20 seconds and spread on the tostada. Layer the tostada with the crumbles, peppers and cheese if desired. Top with lettuce, hot sauce, and guacamole. Enjoy!

Dinner, LunchEmily Fishvegan, guacamole, frozen, meatless crumbles, meatless, dinner, peppers, bocca, vegetarian, lunch, tostada, onions, mexicanComment