- RecipesVegan Ceviche Tostadas
Vegan Ceviche Tostadas Recipe
By Hot For Food
🔪Prep Time: 40 minutes
👩🍳Cook Time: 15 minutes
1 1/2 C young thai coconut meat, thinly sliced
1 yellow summer squash, spiralled or thinly sliced
2 limes, zest and juice
1/2 tsp sea salt
1/2 C cilantro, finely chopped
1 tbsp coconut oil
1 x 15 oz can black beans
1/2 onion, thinly sliced
2 garlic cloves, crushed
1/2 tsp chipotle chili powder
1/4 tsp sea salt
1 avocado, cubed
1/4 C red onion, finely chopped
1 batch cashew sour cream
1Toss the squash and coconut meat with lime zest, lime juice, cilantro, and sea salt. Refrigerate the ceviche for at least 1 hour, or you can leave as long as overnight.
2Prepare the black beans by first sautéing onions in coconut oil. After 2 to 3 minutes, add in crushed garlic and sauté for another minute. Add in black beans, chipotle chili powder, and sea salt and continue to cook for another 4 to 5 minutes.
3If you’re mashing the beans by hand, be sure to mince the onion and garlic before sautéing. Once the bean and onion mixture is cooked, add to a food processor and process until mostly smooth. You could also use pre-made refried beans!
4To make the tortillas crispy, heat them with a little bit of oil in a large pan heated over medium-low heat for 2 to 3 minutes each side until crisp.
5Prepare the tostadas by layering 2 tortillas, add some black bean mash on top, then a helping of ceviche. Top with avocado, red onion, more chopped cilantro, and a drizzle of cashew sour cream.