Just in time for Super Bowl Sunday, we have some super delicious, mouth watering tostadas!  Get your game face on, folks.  These are mighty tasty and totally snack worthy.

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BUTTERNUT SQUASH + BLACK BEAN TOSTADAS

Vegan, Gluten Free

Recipe by Jentry Lee Hull inspired by Cookie + Kate

Yields 6-8 tostadas

BUTTERNUT SQUASH INGREDIENTS

  • 1 16oz bag organic frozen butternut squash
  • 1 medium yellow onion, diced
  • 2 cloves garlic, pressed and minced
  • pinch of Himalayan salt

BLACK BEAN INGREDIENTS

  • 1 15oz can organic refried black beans
  • ¼ cup vegetable broth
  • or
  • 2 cups cooked black beans, blended until smooth

BLACKENED CORN INGREDIENTS

  • 1 16oz bag organic sweet white corn, thawed
  • ½ medium yellow or red onion, diced
  • 1 clove garlic, pressed and minced
  • 1 tsp. chipotle powder
  • ½ tsp. cayenne pepper
  • 1 tsp. Himalayan salt

RED CABBAGE SLAW INGREDIENTS

  • ¼ head red cabbage (2 heaping cups), thinly sliced
  • Juice from ½ orange, or to desired sweetness
  • Juice from 1 lime
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. tahini, optional
  • pinch of salt

CILANTRO CASHEW CREAM SAUCE INGREDIENTS

  • 1 cup raw cashews, soaked for at least 1 hr.*
  • small bunch cilantro
  • Juice from ½ lime or lemon
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. nutritional yeast
  • 1 tsp. Himalayan salt
  • ½ cup filtered water

TORTILLA INGREDIENTS

  • 1 package organic, gluten free corn tortillas

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BUTTERNUT SQUASH DIRECTIONS

  • In a large pan, over medium heat, water sauté diced onion until golden brown.
  • Add garlic and cook another minute.
  • Incorporate butternut squash, stir, reduce heat to low-medium and cover.
  • Cook for about 10 minutes, or until squash is tender.
  • Stir occasional and add vegetable broth to prevent sticking/burning.
  • Once cooked, cover and keep warm on low heat.

BLACK BEAN DIRECTIONS

  • In a small pan, over low-medium heat, combine refried beans and ¼ cup vegetable broth.
  • Sir and cook until heated through.
  • Cover and keep warm until ready to serve.

 BLACKENED CORN DIRECTIONS

  • In a large skillet, over medium-high heat, water sauté diced onion until golden brown.
  • Add garlic and cook another minute.
  • Incorporate corn, toss or stir and cook for 4-5 minutes.  Toss/stir again, and cook for another 5 minutes, or until corn is lightly browned.
  • Add spices and keep warm on low heat.

RED CABBAGE SLAW DIRECTIONS

  • In a medium sized mixing bowl, whisk together orange, lime, vinegar, tahini/oil, and salt.
  • Incorporate thinly sliced cabbage, toss and keep cool until ready to serve.

CILANTRO CASHEW CREAM SAUCE DIRECTIONS

  • If you don’t have a high-powered blender, soak raw cashews in cold water for at least 1 hour*. Otherwise, soak for a few minutes.
  • Drain cashews and place in a blender with remaining ingredients.
  • Blend until creamy and smooth.

TORTILLA DIRECTIONS

  • Using a skillet (I recommend cast iron if you have one), heat tortillas until crisp on both sides – about 3 minutes on each side.
  • Keep warm in the oven until ready to serve.

TOSTADA DIRECTIONS

  • Assemble and enjoy!

 

Thrive on,

Coach Jentry

 

 

 

Gumsaba Outdoor Fitness Class schedule Saturday 2/6/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Move Out!