Tex-Mex tostadas with pickled carrots and avocado crema

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

Tex-Mex tostadas with pickled carrots and avocado crema

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 780 Calories/Serving

35–45 Minutes

These vegetarian and gluten-free tostadas are topped with an ingenious blend of pinto beans, creamy mashed potatoes, cheese, and mild green chiles.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ½ pound new potatoes
  • 1 or 2 carrots
  • 1 shallot
  • Quick-pickle brine (apple cider vinegar - honey)
  • ½ teaspoon Aleppo chile flakes (optional)
  • ½ cup cooked pinto beans
  • 3 ounces Savoy cabbage
  • Fresh cilantro
  • 1 lime
  • ⅓ cup shredded Mexican cheese blend (Monterey jack - sharp cheddar - queso blanco - asadero)
  • ⅓ cup mild green chiles
  • 6 Mi Rancho 100% corn tortillas
  • Avocado crema (avocado - milk - fresh garlic - salt - ascorbic acid)
  • 2 tablespoons roasted pumpkin seeds
  • ¼ teaspoon cayenne (optional)
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. Roast in the oven, turning halfway through, until crisp, 12 to 15 minutes.

Nutrition per serving

Total Fat 38g (49% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 1160mg (50% DV), Total Carb. 93g (34% DV), Fiber 17g (61% DV), Total Sugars 22g (Incl. 9g Added Sugars, 18% DV), Protein 20g
Contains: Milk

Instructions

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

Wash produce before use

1

Prep and cook the potatoes

  • Cut the potatoes lengthwise into quarters, then cut the quarters into 1-inch pieces.
In a medium pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the potatoes and enough water to cover, season generously with salt and pepper, and bring to a boil. Cook until soft, 12 to 14 minutes. While the potatoes cook, prepare the pickled carrots.

2

Pickle the carrots

  • Scrub or peel the carrots and trim off the tops; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Peel the shallot; cut in half lengthwise, then thinly slice crosswise.
In a small sauce pot, bring the quick-pickle brine to a boil. Remove from the heat and add the carrots, shallot, and as much Aleppo chile as you like. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep the remaining ingredients

  • Rinse the pinto beans.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.

4

Finish the potatoes

Drain the potatoes and return to the pot. Add the beans, Mexican cheese blend, and green chiles and season with salt and pepper. Using a masher or the back of a spoon, coarsely mash the potato mixture. Season to taste with salt and pepper. Cover to keep warm.

5

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 until crisp, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt.

Serve

Transfer the tortillas to individual plates. Top with the potato mixture, cabbage, avocado crema, cilantro, pumpkin seeds, and as much cayenne as you like. Serve with the pickled carrots and lime wedges.
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