Vegan Bean Tostada

Ingredients for 3 servings:

• 3 tortillas
• 1 tomato(s)
• 1 romaine lettuce heart(s)
• 1 handful of red cabbage
• 1 handful of coriander
• 1 can beans, black
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 80 g plant milk (plant drink)
• 60 g cashew nuts
• 2 tbsp lime juice
• 2 tbsp BBQ sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with homemade BBQ Ranch dressing

Puree the dressing ingredients in a blender until smooth and set aside. Cut the red cabbage and lettuce into strips. Dice the tomato and avocado, place in a bowl, and lightly season with salt and pepper. Chop the cilantro. Place the tortillas in the oven at 200°C until crispy. Meanwhile, puree the bean paste ingredients in a blender and heat in a small saucepan or in the microwave. Spread the bean paste on the crispy tortillas. Top with the lettuce, then the remaining vegetables and cilantro. Finally, drizzle with the dressing. Tip: If you have any leftover dressing, you can store it in the refrigerator and use it as a salad dressing, for example.