For a twist on Taco Tuesday, we’re pondering crisp, crunchy tostadas topped with a mountain of contemporary greens and produce of your selecting. Sound like a plan? Then this recipe from Summer time Sanders’ Uncooked and Radiant will just do the trick.
For the tortilla:
2½ cups contemporary corn kernels
1¼ cups chopped pink bell pepper
½ cup water
2 tablespoons contemporary lime juice
1½ teaspoons chili powder
1½ teaspoons floor cumin
1 teaspoon sea salt
¾ cup floor flax seeds
For the toppings:
½ cup vegan bitter cream
1 cup shredded pink cabbage
1 cup shredded romaine lettuce
½ cup pico de gallo salsa
¼ cup diced Hass avocado
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