All-Star Tostadas
All-Star Tostadas are quick, easy, and packed with flavor, making them a fantastic meal for any night of the week.
Ingredients
- 10 ounces chopped onions about 3 cups
- 10 ounces mushrooms about 5 cups, sliced or chopped
- 16 ounces riced cauliflower
- 6 garlic cloves minced or pressed in a garlic press
- 2 14.5-oz cans salt-free fire roasted tomatoes
- 2 tbsp tomato paste
- 2 tbsp salt-free chili powder
- ½ tbsp smoked paprika
- ½ tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp chipotle powder decrease for less heat
- ¼ tsp crushed red pepper flakes omit or use less for less heat
- oil-free tostada shells
- toppings of choice
Instructions
- In a large sauté pan, sauté the onion in water until translucent and slightly browned. I prefer to take my time so that the onion becomes caramelized and sweet. If the onions get dry and start to stick, add water one tablespoon at a time.
- Add the garlic and mushrooms and cook until they become limp and nicely browned and all the water has evaporated. Stir the mixture frequently while cooking.
- Add the remaining ingredients and bring to a boil. Reduce the heat and cook over medium heat until the cauliflower is soft. This should take 10-15 minutes.
- Top your All-Star Tostada with the toppings of your choosing. I suggest pico de gallo, jalapeños, plant-based sour cream, Mexican slaw, scallions and black olives.