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.
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
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!