Three Bean Chili Crumble Tostada 

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 8.45 ounces

Ingredients

Three Bean Crumble
3 tbsp Oil, Canola
2 cups Onions, yellow, small diced
2 tbsp Garlic, cloves, peeled, minced
2 cups Beans, Black, canned, low sodium
2 cups Beans, Pinto, canned, drained, rinsed
2 cups Beans, Kidney, canned, low sodium
2 cups Crumbs, Panko bread
1 tsp Salt, Kosher
1 tsp Pepper, Black, ground
1 tsp Chili Powder
1/2 tsp Cumin, ground
1/2 tsp Paprika, Smoked, ground
1/2 tsp Oregano, dried, ground
6 tbsp Aquafaba (bean juice)

Zucchini Salsa
4 cups Squash, Zucchini, Slice down middle lengthwise
2 tsp Oil, Canola
1/2 tsp Salt, Kosher
1 cup Cilantro, fresh, large stems removed
2 tbsp Peppers, Jalapeño, fresh, deseeded
1 tbsp Garlic, cloves, peeled, chopped
4 tbsp Pumpkin seeds, roasted, hulled
2 tbsp Oil, Canola
2 tbsp Limes, juice
1 tsp Salt, Kosher
1 tsp Pepper, Black, ground

Cilantro Lime Crema
3/4 cup Vegan Mayonnaise
1 tbsp Limes, juice
1 1/2 tsp Vinegar, Apple Cider
3/4 tsp Garlic, powder
1/4 tsp Salt, Kosher
6 tbsp Cilantro, fresh, leaves

For service
12.0 ea Tostadas, Corn
3/4 cup Lettuce, Iceberg, shredded
4 tbsp Tomatoes, Roma, small dice

Preparation

1. For Three Bean Crumble – In a skillet, heat oil over medium high heat. Add onions and cook for 3-5 minutes or until tender. Add garlic and cook for 1 minute. Remove from heat and allow to cool.
2. n a food processor, place beans and process until broken down but not into a paste. Place into a large mixing bowl. Add onion mixture and Panko bread crumbs, salt, black pepper, chili powder, cumin, paprika, oregano, and aquafaba. Mix until combined and crumbly.
3. In a skillet over, heat oil over medium high heat. Breaking crumble mixture into smaller pieces, add to skillet and cook until crispy and golden brown, about 6-7 minutes. Remove from pan and keep hot.
4. For Zucchini Salsa – Preheat oven to 450 degrees. Brush zucchini with oil and sprinkle with salt.
5. Place zucchini flat side down on parchment lined sheet pan. Place in oven and roast for about 30 minutes or until soft and flat side has slightly caramelized. Remove from oven and allow to cool.
6. In a food processor, place zucchini and cilantro, jalapenos, garlic, pumpkin seeds, canola oil, lime juice, salt, and black pepper process until smooth. Cover and place in cooler until service.
7. For Cilantro Lime Crema – In a blender
   combine Vegan Mayonnaise, lime juice, apple cider vinegar, garlic powder, and salt. Process until smooth. Add cilantro and pulse until flaked throughout.
   Cover and store in cooler until service.
8. To plate – Place a tostada on a plate. Spread 2 Tablespoons of zucchini salsa over tostada. Next, place 4oz of crumbles on top. Place 1 Tablespoon of lettuce and 1 teaspoon of tomato. Garnish with 1 Tablespoon of crema.

Nutrition information

Calories: 360 Total Fat: 14g Saturated Fat: 1g Trans Fat: 0g Carbohydrate: 48g Fiber: 10g Total Sugars: 3g Protein: 14g Sodium: 525mg