Avocado Tostadas -
• 3 corn tostadas
• 1 avocado, sliced
• ½ cup low sodium cooked black beans
• 1 TSP olive oil
• ½ onion, sliced
• fresh cilantro, chopped
• optional toppings: chopped tomato, chopped romaine, salsa, sautéed bell peppers and mushrooms
Place black beans and olive oil in a bowl and mix with a fork to make into a paste.
Cover the tostadas in the black bean olive oil mixture using a fork to spread.
Slice avocado and onions and place on top of the tostadas and garnish with cilantro. Add additional toppings as desired.
Chipotle Cashew Cream -
• 1 cup raw cashews
• 3/4 cup filtered water
• juice from 1/2 lemon
• 1/4 TSP sea salt
• cayenne powder and chipotle pepper powder to taste
Place cashews in a bowl and pour in water. The water should cover the cashews by about 1 inch. Soak cashews in the refrigerator overnight.
After soaking, rinse and drain the cashews. Discard the soaking liquid.
Place the soaked cashews, 3/4 cup fresh water, sea salt and lemon juice into a blender. Start on low and slowly increase the speed, blending for about 3 minutes until you reach a smooth, silky consistency. Add more water as you blend if you prefer a thinner consistency.
Store in an airtight glass container in the refrigerator. Cashew cream will stay fresh for about 1 week. Enjoy with a dash of cayenne and chipotle pepper for a kick!