Breakfast Tostadas

Tacos for breakfast? Yes, please 🤤. Well, these are tostadas, but they’re like tacos, just flat haha. Who says you can’t have “tacos” for breakfast 😂 🌮? These tostadas are delicious, nutritious, and whole food plant based 🤯. The perfect trio to start your Tuesday off right 🙌. From the chickpea flour and corn tortillas to all the fresh veggies, these tostadas may change your mind on having “tacos” for breakfast 😃. Whole food plant based foods don’t have to be boring, you just have to find the right combination of ingredients and go from there.

Total Time:

40 minutes including prep

Ingredients

Produce

• 1 Red bell pepper, chopped

• 1 Medium red onion, chopped

• 2 Cups coarsely chopped fresh broccoli

• 2 Cups romaine, chopped (or use another salad green)

For Serving

• Sliced green onions

• Fresh cilantro

• Lime wedges

• Jalapeño pepper, sliced

• 1 Avocado, seeded, peeled and sliced

• Fresh pico de gallo

Baking and Spices

• 1 tsp regular, sodium free baking powder

• 1 tsp ground cumin

• 1/2 tsp ground turmeric

• Pink Himalayan sea salt / black pepper to taste

Oils and Vinegars

• 1 Tbsp walnut oil

Other

• 1 Cup chickpea flour

• 2 Tbsp nutritional yeast

• 1 1/2 Cups unsweetened, unflavored non-dairy milk

• (12) 6 inch corn tortillas

Directions

1. Preheat oven to 375º. Place tortillas directly onto oven rack and bake for 8 - 10 minutes or until crisp. Cool on wire rack.

2. Heat a large non-stick skillet over medium heat, add the oil and cook the pepper and onion for 3 -4 minutes, stirring occasionally. Add broccoli, cook for 2 - 3 minutes more or just until color brightens.

3. In a large bowl, combine the chickpea flour, nutritional yeast, baking powder, cumin, and turmeric. Add in the non-dairy milk, slowly, and whisk until smooth. Add mixture to skillet, cook for 10 - 15 minutes or until thickened. Season with salt and pepper.

4. Top tortillas with romaine, followed by broccoli mixture, fresh pico de gallo, avocado slices, and jalapeño. Squeeze lime over top and enjoy.

*This recipe was made with slight modifications from Nancy Macklin, Forks over Knives: 100 Best Plant Based Recipes*