YOUR SOLIN GENERATED RECIPE
Black Bean and Corn Tostadas
Sautéed tempeh and black beans piled onto crispy corn tostadas, finished with a zesty lime-infused corn salsa for a satisfying crunch.
INGREDIENTS
4 oz Tempeh
0.5 cup Black beans
3 tbsp Nutritional yeast
1 small Corn tostada shell
0.25 cup Sweet corn
0.5 tsp Avocado oil
0.5 tsp Cumin
0.5 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lime juice
2 tbsp Fresh cilantro
0.25 cup Red cabbage
2 tbsp Salsa verde
PREPARATION
Crumble the tempeh into small pieces to mimic the texture of ground meat.
Heat avocado oil in a skillet over medium-high heat and sauté the tempeh until golden brown.
Stir in the black beans, corn, cumin, chili powder, sea salt, and black pepper, cooking until heated through.
Remove from heat and stir in the nutritional yeast and lime juice for a savory, cheesy flavor.
Place the tostada shell on a plate and layer with shredded red cabbage for a fresh base.
Spoon the warm tempeh and bean mixture over the cabbage and garnish with salsa verde and cilantro.