Tuesday, September 11, 2012

Tostadas with Cauliflower & Sweet Potato in Oven Baked Shells

No need to get out a large pot of oil and deep fry, tostada shells are simple to make, hands-off and practically oil free. A cupcake tin turned upside down is all you need. Experiment with large and small tortillas for entree and appetizer or kid size.
Tender sweet potato, cauliflower, bell peppers and onions tossed with spices and pinto beans and served in baked tostada shells with sour cream, cilantro and salsa.
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Oven Baked Shells
4-10" flour tortillas (or corn for gluten free)
canola spray

Preheat the oven to 400.
Turn a cupcake tin upside down and place 4 tortillas in the crevices to form bowls. Spray with oil and bake for 12 minutes until crispy.

Tostadas with Cauliflower & Sweet Potato
makes 4 large tostadas
2 tbl coconut oil
1 small yellow onion, small dice
1 green bell pepper, thinly sliced
1 cup medium diced sweet potato
1 1/2 cups small diced cauliflower
3 garlic cloves, minced
1 tbl chili powder
1 tsp cumin
1 tsp salt
1/2 tsp dried parsley
1/2 tsp dried rosemary
1/4 tsp pepper
1/2 cup vegetable broth
1-15oz can pinto beans, drained and rinsed
2 tbl salsa, plus more for garnish
3 tbl chopped fresh cilantro
vegan sour cream

Saute the onions and bell pepper in oil until fragrant and tender, 5 minutes. Add the sweet potato, cauliflower and garlic. Add the chili powder, cumin, salt, parsley, rosemary and pepper and cook for 3-4 minutes to toast the spices. Add the broth and cover, cooking over medium heat for 12 minutes until the sweet potato has cooked through.
Remove the lid and add the beans and 2 tbl salsa and cook 5 minutes more to heat through.
Serve in tostada bowls with cilantro, sour cream and more salsa.

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