This recipe is super easy and quick to throw together anytime, but especially during these hot summer nights. It gives your taste buds a kick while getting in tons of fresh veggies and nutrients. Great dish to serve for a party too. Enjoy!
1 tbs to 2 lime juice
Himalayan salt to taste
1 cup red cabbage (thinly sliced)
1 medium carrot (peeled & shredded -about 1/2 cup shredded)
1/4 cup cilantro
1/8 cup red onion (finely chopped)
1/2 cup prepared salsa or my salsa from "Be Vegan - Skip the Diet, Just Eat Healthy"
1 15 oz. can vegan refried beans
4 5 inch corn tortillas (look for organic with very minimal ingredients)
1/2 small avocado thinly sliced (for garnish)
1/2 to 1 jalapeño (thinly sliced for garnish)
Vegan Cashew Cream
1 c raw cashews (soaked and drained)
1/2cup water (or a bit more depending on desired thickness)
1/4 tsp salt
1. Set oven to broil.
2. Whisk lime juice, salt in a large bowl. Add in cabbage, carrot, cilantro, red onion, and combine.
3. In a high speed blender combine cashews, water, and salt to make the cashew cream. Blend on high for 1-2 minutes until creamy and warm.
4. Heat up the refried beans on the stove. Broil tortillas on baking sheet for 2 to 3 minutes until crispy and browned tostadas, flipping a few times as needed. Watch them closely so they don’t burn!
5. Spread refried beans on tostadas. Top with the salad mixture. Add a dollop of the cashew cream, and garnish with avocado, jalapeño, as well as more cilantro and lime if desired.