Ingredients:
Tortillas
Vegan Refried Beans
Gardein Beefless Crumbles
Potatoes
Corn (Frozen or fresh)
Tomatoes
Cilantro
Avocados
Chipotle Hot Sauce
Siracha
Veganaise
Taco Seasoning
Limes
Olive Oil
Chili Powder
Cumin
Parmesan Cheese (Optional)
First, add your refried beans to a small sauce pan and cook on low while you are prepping the rest of your food, stirring occasionally.
Now, wash and chop up your potatoes add them to a skillet with a little olive oil, salt & pepper, taco seasoning, and chipotle hot sauce. Cook until tender. Once the potatoes are cooked add in the Gardein Beefless Crumbles with some more taco seasoning and olive oil.
While the crumbles and potatoes are still cooking make your avocado sauce. Add 1 - 2 avocados, 1 bunch of cilantro, a drizzle of olive oil, salt and pepper, cumin, and chili powder to your food processor. Squeeze juice from half a lime and blend until smooth.
Now that your avocado sauce is ready get your street corn started. Add your corn to a skillet with a little olive oil, salt & pepper, and cook for about 5 minutes. When your corn is done cooking add it to a mixing bowl with 1/4 cup veganaise, 1 tbsp siracha, salt & pepper, chili powder, cumin and lime juice (1/2 of a lime).
*Optional: Add in some gratted parmesean.
Stir to combine and set aside.
Now it’s time to plate your tostada!
Add a layer of refried beans on top of your tortilla, then add the chipotle potatoes w/ crumbles. Now top with your street corn, fresh tomatoes and a drizzle of your avocado sauce.
Enjoy!
