vegan ceviche tostadas
Young thai coconut meat and yellow summer squash are the ceviche-like substitutes for these fresh and delicious tostadas!
Ingredients
- 1 1/2 C young thai coconut meat, thinly sliced
- 1 yellow summer squash, spiralled or thinly sliced
- 2 limes, zest and juice
- 1/2 tsp sea salt
- 1/2 C cilantro, finely chopped
- 1 tbsp coconut oil
- 1 x 15 oz can black beans
- 1/2 onion, thinly sliced
- 2 garlic cloves, crushed
- 1/2 tsp chipotle chili powder
- 1/4 tsp sea salt
- 1 avocado, cubed
- 1/4 C red onion, finely chopped
- corn tortillas
- 1 batch cashew sour cream
Instructions
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Toss the squash and coconut meat with lime zest, lime juice, cilantro, and sea salt. Refrigerate the ceviche for at least 1 hour, or you can leave as long as overnight.
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Prepare the black beans by first sautéing onions in coconut oil. After 2 to 3 minutes, add in crushed garlic and sauté for another minute. Add in black beans, chipotle chili powder, and sea salt and continue to cook for another 4 to 5 minutes.
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If you're mashing the beans by hand, be sure to mince the onion and garlic before sautéing. Once the bean and onion mixture is cooked, add to a food processor and process until mostly smooth. You could also use pre-made refried beans!
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To make the tortillas crispy, heat them with a little bit of oil in a large pan heated over medium-low heat for 2 to 3 minutes each side until crisp.
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Prepare the tostadas by layering 2 tortillas, add some black bean mash on top, then a helping of ceviche. Top with avocado, red onion, more chopped cilantro, and a drizzle of cashew sour cream.
Recipe Notes
You can substitute the coconut meat with 1 1/2 cups of canned hearts of palm, drained from the brine and thinly sliced into rounds. If you're using hearts of palm instead of coconut meat, you might not need added salt as the brine from the canned hearts of palm is already pretty salty.