The longer I eat a plant-based vegan diet, the more I seem to appreciate simple and delicious meals. A wonderful meal to me is one that I can make in a few minutes with a few ingredients and tastes amazing.
I think one of my favorite meals that fit this description is my rice & bean tostadas. They can be made in just a few minutes if you have your beans and rice available in advance. You can sometimes find pre-baked tostada shells, but I prefer to make my own in the oven in just a few minutes. While the base of these tostadas is a very simple recipe, where you can get adventurous is how you decide to top them. I love using my vegan sour cream and sriracha to top mine. But there are a ton of other ways that you can make these tostadas your own.
Some other extras that I like using are my spicy jalapeno lime guacamole and some salsa. However you decide to top these, you can feel great knowing that you are enjoying a health-promoting delicious whole-food plant-based meal.
Making your own Rice and Bean Tostadas is a super simple and delicious way to have a healthy WFPB meal on the table in just a few minutes.
Scale
Ingredients
3corntortillas
1 cupbrown rice (cooked)
1 cupblack beans (cooked)
1 tbs vegan sour cream (recipe)
1 tbs lime juice
Instructions
Toast your corn tortillas in the oven at 375 F for 5-8 minutes until they crisp up (keep an eye on them to ensure that they do not burn).
Warm-up your rice and beans if they were cooked previously. Evenly distribute your beans and rice over the toasted tortillas. Add a few dollops of the vegan sour cream, squeeze your lime over the tostadas, and drizzle some hot sauce.
Category:tostadas, mexican, plant based gabriel tostadas
Method:Baking
Keywords: tostadas, mexican, plant based gabriel tostadas
