White bean tostadas with blackberry salsa and pumpkin seed dukkah

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

White bean tostadas with blackberry salsa and pumpkin seed dukkah

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Diabetes-Friendly

2 Servings, 660 Calories/Serving

15 Minutes

Creamy white bean mash and a quick blackberry salsa are delicious toppings for these plant-based tostadas, perfect for a summer dinner on the patio.

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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.
  • 6 ounces organic blackberries or other berries
  • 1 organic lime
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 teaspoon pure maple syrup
  • 1 cup cooked white beans
  • 1 organic avocado
  • 8 Mi Rancho 100% corn tortillas
  • Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)

Nutrition per serving

Calories 660, Total Fat 41g (53% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 200mg (9% DV), Total Carb. 63g (23% DV), Fiber 19g (68% DV), Total Sugars 8g (Incl. 2g Added Sugars, 4% DV), Protein 12g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Make the blackberry salsa

  • Cut the blackberries in half lengthwise.
  • Zest and juice the lime.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Set aside half for garnish. Wash your hands after handling.
In a small bowl, stir together the blackberries, lime zest and juice, maple syrup, and up to half the jalapeño. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep the avocado; cook the beans

  • Rinse the white beans.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Season with salt. Set aside for garnish.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the beans, season generously with salt and pepper, and cook, mashing the beans with the back of a spoon, until softened and heated through, 3 to 4 minutes. Remove from the heat. Meanwhile, start preparing the tortillas.

3

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. Add more oil between batches if needed.

Serve

Spread the mashed beans over the tortillas and top with the blackberry salsa and avocado. Garnish with the pumpkin seed dukkah and as much of the remaining jalapeño as you like and serve.
Kids Can!
  • Juice the lime.
  • Rinse the beans.
  • Scoop out the avocado.
  • Season the tortillas with salt.
  • Help assemble the tostadas.