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Three bean chili crumble tostada

Three bean chili crumble tostada

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 8.45oz

Ingredients

Three bean crumble

  • 1 tablespoon Oil, canola
  • 2 cups Onions, yellow, small dice
  • 2 tablespoons 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 teaspoon Salt, Kosher
  • 1 teaspoons Pepper, black, ground
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin, ground
  • 1/2 teaspoon Paprika, smoked, ground
  • 1/2 teaspoon Oregano, dried, ground
  • 6 tablespoons Aquafaba (bean juice)

To cook crumble

  • 2 tablespoons Oil, canola

Zucchini salsa

  • 4 cups Squash, zucchini, sliced, slice down middle lengthwise
  • 2 teaspoons Oil, canola
  • 1/2 teaspoon Salt, Kosher
  • 1 cup Cilantro, fresh, chopped
  • 2 tablespoons Peppers, jalapeno, fresh, chopped
  • 1 tablespoon Garlic, cloves, peeled, minced
  • 4 tablespoons Pumpkin seeds, roasted, hulled
  • 2 tablespoons Oil, canola
  • 2 tablespoons Limes, juice
  • 1 teaspoon Salt, Kosher
  • 1 teaspoon Pepper, black, ground

Cilantro lime cream

  • 3/4 cup Vegan mayonnaise
  • 1 tablespoon Limes, juice
  • 1 1/2 teaspoon Vinegar, apple cider
  • 3/4 teaspoon Garlic, powder
  • 1/4 teaspoon Salt, Kosher
  • 6 tablespoons Cilantro, fresh, chopped

To plate

  • 12 each Tostadas, corn
  • 3/4 cup Lettuce, iceberg, shredded
  • 4 tablespoons Tomatoes, roma, small dice

Instructions

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.
  • In a food processor, place beans and process until broken down but not into a paste. Place into a large mixing bowl. Add onion mixture, bread crumbs, salt, pepper, chili powder, cumin, paprika, oregano, and aquafaba. Mix until combined and crumbly.

To cook crumble

  • 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.

For zucchini salsa

  • Preheat oven to 450 degrees. Brush zucchini with oil and sprinkle with salt.
  • 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.
  • In a food processor, place zucchini, cilantro, jalapeno peppers, garlic, pumpkin seeds, oil, lime juice, salt and black pepper and process until smooth. Cover and place in cooler until service.

Cilantro lime crema

  • In a blender combine vegan mayonnaise, lime juice, vinegar, garlic and salt. Process until smooth. Add cilantro and pulse until flaked throughout.

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.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 8.45oz | Calories: 361kcal | Carbohydrates: 48g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Sodium: 525mg | Fiber: 10g | Sugar: 3g