Black-eyed pea tostadas with togarashi cabbage and watercress salad
Gluten-Free, Dairy-Free, Vegan
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.
In your bag
- 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
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.
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).
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.