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Easy Prep

Black-eyed pea tostadas with togarashi cabbage and watercress salad

Gluten-Free, Dairy-Free, Vegan

2 Servings, 520 Calories/Serving

25 – 35 Minutes

Gluten-free vegans, rejoice! Our easy-prep, one-pan tostadas tower with turnips, black-eyed-peas, and edamame for an Asian-fusion dish ready in record time.

Ingredients

  • 1 wedge Savoy cabbage (about ½ pound)
  • 6 Mi Rancho 100% corn tortillas
  • ½ pound turnips
  • 3 ounces cooked black-eyed peas
  • 2 or 3 cloves peeled fresh garlic
  • 3 ounces shelled edamame
  • 1 lemon
  • 1 bunch watercress (about 3 ounces)
  • Miso-sesame dressing base (white miso - toasted sesame oil)
  • 3 scallions
  • 1 teaspoon togarashi

Chef's Tip

The tortillas can also be crisped in a 400°F oven: 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, turning halfway through, until crisp, 12 to 15 minutes.

Nutrition per serving

Instructions

1

Prep the cabbage

  • Cut away any core from the cabbage; thinly slice the cabbage.
In a medium bowl, massage the cabbage with ½ teaspoon salt. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Crisp the tortillas

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Do not clean the pan.
While the tortillas cook, start preparing the vegetables.

3

Prep and cook the vegetables

  • Peel the turnips, trim the root ends, and cut the turnips in half lengthwise. Cut each half into ½-inch-thick slices, the slices into ½-inch-thick strips, and the strips crosswise into ½-inch cubes.
  • Rinse the black-eyed peas.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the tortillas, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the turnips, 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 garlic and cook, stirring occasionally, until the peas and edamame are warmed through and the turnips are just tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the watercress salad and finish the cabbage.

4

Make the watercress salad

  • Juice the lemon.
  • Trim the root ends and any coarse stems from the watercress.
In another medium bowl, stir together the miso-sesame dressing base and 2 tablespoons lemon juice; season to taste with salt and pepper. Add the watercress and toss to coat.

5

Finish the cabbage

  • Trim the root ends from the scallions; thinly slice the scallions.
Rinse the cabbage and squeeze dry in a kitchen towel; wipe out the bowl. Add the cabbage, scallions, and as much togarashi as you like to the bowl and toss to combine; season to taste with salt and pepper.

6

Serve

Transfer the tortillas to individual plates and top with the black-eyed pea mixture and cabbage. Garnish with the watercress salad and serve any remaining cabbage on the side.

Calories: 520, Protein: 16g (32% DV), Fiber: 14g (56% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 520mg (22% DV), Carbohydrates: 55g (18% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV). Contains: Soy

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.