Black-eyed pea tostadas with shichimi cabbage and watercress salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black-eyed pea tostadas with shichimi cabbage and watercress salad

Gluten-Free, Lean & Clean, Dairy-Free, Vegan, Diabetes-Friendly, Mediterranean

2 Servings, 420 Calories/Serving

25–40 Minutes

Gluten-free vegans, rejoice! Our one-pan tostadas tower with turnips, black-eyed-peas, and edamame for an Asian-fusion dish that’s way tastier than takeout.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic shredded green or other cabbage
  • 8 Mi Rancho 100% corn tortillas
  • 1 organic turnip
  • ½ cup cooked black-eyed peas
  • ½ cup shelled edamame
  • 1 bunch organic watercress
  • Sun Basket sesame-miso dressing (lemon juice - miso - toasted sesame oil)
  • 3 organic scallions
  • 1 teaspoon shichimi togarashi

Nutrition per serving

Calories: 420, Protein: 15g (30% DV), Fiber: 10g (40% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 310mg (13% DV), Carbohydrates: 53g (18% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the cabbage

Heat the oven to 400°F.
In a medium bowl, massage the cabbage with ½ teaspoon [1 tsp] salt. Let stand, stirring occasionally, while you prepare the rest of the meal.


Crisp the tortillas

On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, carefully turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate. Meanwhile, prepare the vegetables.


Prep and cook the vegetables

  • Scrub or peel the turnip; cut the turnip into ½-inch pieces.
  • Rinse the black-eyed peas.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the turnip, season with salt and pepper, and cook, stirring occasionally, until starting to soften and lightly brown, 3 to 5 minutes. Add the black-eyed peas, edamame, and 2 tablespoons [¼ cup] water and cook, stirring occasionally, until the turnip is just tender and the peas and edamame are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the watercress salad and finish the cabbage.


Make the watercress salad

  • Trim the root ends and any coarse stems from the watercress.
In a medium bowl, toss together the watercress and sesame-miso dressing. Season to taste with salt and pepper.


Finish the shichimi cabbage

  • Trim the root ends from the scallions; thinly slice the scallions.
Rinse the cabbage, then wrap in a kitchen towel and squeeze to remove as much moisture as possible. Wipe out the bowl. In the bowl, toss together the cabbage, scallions, and as much shichimi togarashi as you like. Season to taste with salt and pepper.


Transfer the tortillas to individual plates and top with the vegetables and as much shichimi cabbage as you like. Garnish with the watercress salad and serve any remaining cabbage on the side.
Kids Can!
  • Massage the cabbage.
  • Rinse the black-eyed peas.
  • Assemble the watercress salad.
  • Rinse the cabbage and squeeze dry.
  • Help assemble the tostadas.