Quick 7 Layer Vegan Tostadas

• Gluten free

• Meat

  • 1 Romaine heart, medium

• Produce

  • 1 Avocado
  • 1 Cabbage, purple
  • 1 Cilantro
  • 1/4 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 Tomato, large

• Refrigerated

  • 2 tbsp Almond milk

• Canned Goods

  • 1 can Refried beans, organic

• Condiments

  • 1 Bbq ranch dressing

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/8 tsp Paprika
  • 1/4 scant tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Corn tortillas, organic

Found on whereyougetyourprotein.com

Description

Ingredients

• 8 organic corn tortillas*
• 1 medium romaine heart, chopped
• Purple cabbage, shredded
• 1 large tomato
• Cilantro
• Avocado
• BBQ ranch dressing
• 1 can (14 oz.) organic refried beans
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 scant teaspoon salt, or to taste
• 1/8 teaspoon paprika
• 2-4 Tablespoons almond milk, to thin

Directions

• Preheat your oven to 400ºF. Place corn tortillas on a baking sheet and bake for 13-20 min, or until crispy. Flipping the tortillas halfway through baking.
• Chop the the veggies and prepare the dressing (if using)
• Add the beans and seasonings to a medium saucepan. Mix and heat over medium/low until beans are warm. If needed, add almond milk to achieve desired consistency.
• Layer the tostadas: beans, lettuce, cabbage, tomato, dressing, cilantro, avocado.
• I also like to sprinkle a little cayenne pepper and a squirt of lime on top for that extra kick.