Tex-Mex tostadas with pickled carrots and avocado crema

Gluten Free, Vegetarian, Soy Free

4 Servings, 660 Calories/Serving

35 – 45 Minutes

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

Ingredients

  • ¾ pound new potatoes
  • 2 or 3 carrots
  • 1 or 2 shallots
  • Quick-pickle brine (apple cider vinegar - honey)
  • 1 teaspoon Aleppo chile flakes (optional)
  • 1 cup cooked pinto beans
  • 6 ounces Savoy cabbage
  • 2 limes
  • Fresh cilantro
  • ⅔ cup diced mild green chiles
  • 1 cup shredded Mexican cheese blend (Monterey jack - sharp cheddar - queso blanco - asadero)
  • 12 Mi Rancho 100% corn tortillas
  • Avocado crema (avocado - milk - fresh garlic - salt - ascorbic acid)
  • ¼ cup roasted pumpkin seeds
  • ½ 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 lightly with salt; arrange side by side. Toast in the oven, turning halfway through, until crisp, 12 to 15 minutes.


Instructions

1

Prep and cook the potatoes

  • Cut the potatoes lengthwise into quarters, then cut the quarters into 1-inch pieces.
In a large sauce 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 in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Peel the shallots; cut in half lengthwise, then thinly slice crosswise and separate into rings.
In a medium sauce pot, bring the quick-pickle brine to a boil. Remove from the heat and add the carrots, shallots, 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.
  • Cut the limes into wedges.
  • Coarsely chop the cilantro.

4

Finish the potatoes

Drain the potatoes and return to the pot. Add the beans, green chiles, and ¾ cup Mexican cheese blend and season with salt and pepper. Using a masher or the back of a spoon, coarsely mash the potato mixture, adding more cheese to taste. 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 lightly with salt.

6

Serve

Set out the tortillas, potato mixture, cabbage, avocado crema, cilantro, pumpkin seeds, pickled carrots, lime wedges, and cayenne, if using. Invite everyone to assemble their own tostadas.

Kids can!
  • Rinse the pinto beans.
  • Mash the potato-bean mixture.
  • Set the table.
  • Help set out the meal.
  • Sweep the floor.

Nutrition per serving: Protein: 20g (40% DV), Fiber: 16g (64% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 20mg (7% DV), Sodium: 830mg (35% DV), Carbohydrates: 87g (29% DV), Total Sugars: 19g, Added Sugars (Maple syrup): 6g (12% DV). Not a significant source of trans fat.
Contains: milk

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