Tostada Tuesday - Even a Vegan Can Eat!

One of the meal suggestions from our e-mealz recipe list this week called for tostadas. The mexican food lover in me couldn't wait for dinner! Here is my recipe - different from e-mealz recipe - because I'm technically not allowed to share those...but if you want to try out the plan for 3 month's it's only $12.50. For me, it's worth it, just to have ideas for dinner, ultimately saving me time searching the pantry. See all about it here in this article.

*Makes 4 adult sized bowls

2 Cans Black Beans
Shredded Cheese - *can substitute veggie cheese
2 cups long grain white rice (tomato sauce, garlic, garlic salt)
Sour cream - *substitute Tofutti Sour Cream
Cholula or your favorite salsa
Tostada Bowls - you can also just use a good thick corn/tortilla chips as your bottom layer
Shredded Lettuce - I'm obsessed :)
1lb ground lean turkey - *sub Yves meatless ground (season with chili powder, garlic salt, and cumin)
2 Tbsp Canola Oil

Preparing your fixins'

Rice - This will take about 45 minutes + 5 min prep time, so do this first!
In a medium sauce pan, heat oil over medium heat (1 TBSP canola). Add dry rice and brown rice until it's golden. Add 1 small can tomato sauce (not paste!) and 2.5 cans water (using the tomato sauce can). Add pressed garlic and garlic salt. Water should taste salty, but not overpowering. Bring to boil and then reduce to simmer. Cover and cook for 40-45 minutes. 

Meat - Add 1 TBSP canola oil to pan and add meat & seasonings to taste. Try cooking at a low heat and cooking slower to retain juices until done.

Beans - drain both cans of beans in strainer and rinse with cold water. Add to sauce pan with about 1/4 cup broth (chicken or vegetable). Cook on low/medium heat for 20 minutes.

Assembly of your grub
Put tostada bowl in a bowl and add rice, meat, beans, lettuce, cheese, avocado, sour cream. Amount is as desired. Add salsa/hot sauce.

I can't wait for lunch leftovers! :)

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