Black Bean Tostadas with Pickled Veggies

YIELD: 4 servings

TIME: 1 hour 30 minutes

INGREDIENTS:

• 1 large carrot, shredded (about 1/2 cup)

• 1 red bell pepper, thinly sliced

• 1 green onion, sliced

• 1/4 cup white wine vinegar

• 8 corn tortillas

• 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed, mashed

• 1 teaspoon no-salt-added chili powder

• 1 cup shredded romaine lettuce

• 1/2 avocado, diced

• 1/4 cup chopped fresh cilantro

• 2 tablespoons toasted pumpkin seeds

INSTRUCTIONS:

1. Place carrot, pepper, green onions and vinegar in a medium bowl and let marinate about 1 hour. Drain vegetables and return to the bowl.

2. Meanwhile, preheat the oven to 400°F.

3. Place tortillas on 2 baking sheets and bake 5 minutes; flip and bake until tortillas just become crisp and begin to brown around edges, about 5 minutes more.

4. Stir beans and chili powder together, and spread evenly over tortillas.

5. Top with pickled vegetables, lettuce, avocado, cilantro and pumpkin seeds, and then serve.

SOURCE: Whole Foods Market

##dairyfree #glutenfree #wheatfree #vegan #lowsodium #highfiber #vegetarian