I had basically forgotten all about tostadas until my boyfriend and I went to one of our favorite vegan restaurants, The V Spot, before I left NYC for the summer. We enjoyed the kale and black bean tostadas and I was so inspired to recreate them at home and add my own spin.
The recipe today is an easy tostada recipe topped with a kale, avocado, heart of palm salad! I adore hearts of palm, and in the summer, they add the perfect fresh, crunchy, tangy taste to any salad.
COOK TIME: 5 minutes
TOTAL TIME: 15 minutes
YIELD: makes 3 tostadas
Note - you could easily double this recipe and serve as dinner for 2-4 without doubling kale salad recipe!
KALE SALAD INGREDIENTS:
2 cups finely chopped kale
1 cup chopped hearts of palm (canned)
1 small avocado, chopped
1 jalapeño, chopped and deseeded
juice of one lime
salt and pepper to taste
1 cup kale salad (see ingredients above)
1 cup vegan beef-style crumbles, I used Beyond Meat
1 cup vegan refried beans (canned)
1/3 cup vegan cheddar cheese shreds
3 corn tostadas (Mission sells flat, crispy taco shells called tostadas. Find them in the Mexican food section of your grocery store)
1 tsp taco seasoning (or make your own using garlic powder, onion powder, cumin, and chili powder)
coconut oil spray for cooking
1. Chop all veggies and assemble kale salad. *Note: you will definitely have leftover kale salad, I recommend serving on the side of the tostadas.
2. Heat vegan beef crumbles over medium heat. Add taco seasoning to pan and stir.
3. While the vegan beef crumbles cook, heat refried beans in a microwave-safe dish.
4. Once vegan beef crumbles are finished, assemble tostadas. I lay a layer of beans first, followed by beef crumbles, and then cheese. Top with kale salad and serve.