Vegan Purple Cabbage and Zucchini Flower Tostadas

Gabriela Morales
If you want to end your day with a light and nutritious dinner, prepare these delicious and crispy baked corn tostadas with chipotle beans and a sauté of zucchini flowers along with a very colorful pico de gallo with purple cabbage. A flavor experience!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup beans, mashed
  • 1 tablespoon ground chipotle chile
  • 1 tablespoon olive oil
  • 4 tablespoons onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups zucchini blossoms, cleaned and chopped
  • 1 cup pumpkin, grated
  • 1/2 cups corn kernels
  • 1 tablespoon epazote, finely chopped
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1/4 onions, finely chopped
  • 2 tomatoes
  • 2 serrano chiles, diced, without seeds
  • 1/4 cups red cabbage, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/4 cups lime juice
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 8 corn tostadas, baked
Preparation
25 mins
10 mins
Low
  • Heat the refried beans and mix with the chipotle chili. Set aside.
  • For the sauté, heat olive oil in a pan over medium heat and cook the onion until transparent. Add the garlic, zucchini flowers, squash, and corn kernels.
  • Cook for 5 to 10 minutes or until the liquid reduces. Add the epazote and season. Set aside.
  • For the pico de gallo, in a bowl mix the onion with the tomato, chili, cabbage, cilantro, lime juice, salt, and pepper.
  • Assemble the tostadas with a bit of beans, the zucchini flower sauté, and the pico de gallo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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