Black Bean Tostadas
Serves 8: • Total Time:25 minutes • FODMAP Rating: high
Ingredients
Toppings
corn tortillas
hummus
black beans
red, yellow, or orange pepper
mango
corn
tomatoes, chopped (or salsa)
purple cabbage
red onions
optional garnish: salsa dressing (see below), hot sauce, cashew sour cream, avocados, lime juice, cilantro.
Sauce
½ cup cashews
¼ cup water
¼ cup salsa (fresh or from a jar)
1 tablespoon apple cider vinegar
1 clove garlic
¼ teaspoon dried oregano
¼ teaspoon salt
hot sauce to taste
Instructions
1.Preheat the oven to 400∘℉. Spread the tortillas in a single layer on a baking sheet, then place them in the oven until crisp, about 8-10 minutes, flipping the tortillas once halfway through. You want them to be crunchy, not chewy. Prepare your toppings and the sauce while they are in the oven.
2.Once tortillas are done, spread a layer of hummus over them, add the black beans, then pile on the desired toppings.
3.Make the dressing to garnish over the tostadas: ½ cup cashews, ¼ cup water, ¼ cup salsa (fresh or from a jar), 1 tablespoon apple cider vinegar, 1 clove garlic, ¼ teaspoon dried oregano, ¼ teaspoon salt, hot sauce to taste--blended in a blender until smooth. Then place sauce into a plastic bag and cut off a small portion of the corner of the bag.
4.Drizzle sauce over tostadas.
*Nut-Free: swap out cashews for sunflower or pumpkin seeds
*FODMAP Swaps: Keep black bean portions to ¼ and increase as tolerated; opt for yellow, orange or green peppers, use roma tomatoes, keep garlic and onions to ½ teaspoon or increase as tolerated; keep hummus to 1 teaspoon portions and increase as tolerated; mango is <¼ cup and increase as tolerated
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