Living in San Diego, I’ve had my fair share of Mexican food. Unfortunately, most of it contains lots of cheese and tends to be greasy, which is fine if that’s what you like. I, however, favor fresh food made with fresh ingredients.
These tacos are something my family enjoys eating at least once a week. They are topped with lots of fresh veggies and beans and if tostadas are not your thing, the filling can be used for tacos instead.
Makes 4 Tostadas or Tacos:
- 1 cup cooked beans of your choice (or use canned, but make sure to rinse)
- 2 Roma tomatoes, chopped
- ¼ cup corn kernels
- ½ ripe avocado, diced
- 1 cup green or red cabbage, grated
- 3 Tbsp lime juice
- 2 Tbsp red onion, minced
- 1 tsp olive oil
- 1 tsp cumin powder
- ½ tsp salt
- Plant Based Bean Tostadas
- 4 small corn tortillas
Combine all ingredients, except tortillas, in a large bowl and mix. Set aside while you cook tortillas. Toast tortillas on a griddle or in a frying pan on both sides until crispy. Top each tortilla with filling and serve.
