Gabriela Morales

Recipes: 135

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Gabriela Morales

Recipes: 135

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Vegan Cabbage Toast Purple and Pumpkin Flower

Name: Vegan Cabbage Toast Purple and Pumpkin Flower
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 Cup of refried beans; 1 tablespoon of Chile chipotle milled; 1 tablespoon of olive oil; 4 spoonfuls of onion finely chopped; 1 clove of garlic finely chopped; 2 cups of squash blossom clean and chopped; 1 Cup of pumpkin grated; 1/2 Cup of whole kernel corn; 1 tablespoon of epazote finely chopped; 1/2 teaspoonful of Salt; 1/4 of teaspoonful of black pepper; 1/4 of piece of onion finely chopped; 2 pieces of tomato; 2 pieces of serrano pepper in cubes, without seeds; 1/4 of Cup of purple cabbage finely chopped; 2 spoonfuls of coriander finely chopped; 1/4 of Cup of lemon juice; 1/2 teaspoonful of Salt; 1/4 of teaspoonful of black pepper; 8 pieces of corn tortilla chip baked

25 min

10 min

Easy

4.67

6 comments

Gabriela Morales

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If you want to close your day with a light and nutritious dinner, prepare these rich and crispy corn toast baked with chipotle beans and a pumpkin flower stir-fry and a very colorful pico de gallo with purple cabbage. An experience of flavors!

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Ingredients

4 servings

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1 Cup of refried beans
1 tablespoon of Chile chipotle milled
1 tablespoon of olive oil
4 spoonfuls of onion finely chopped
1 clove of garlic finely chopped
2 cups of squash blossom clean and chopped
1 Cup of pumpkin grated
1/2 Cup of whole kernel corn
1 tablespoon of epazote finely chopped
1/2 teaspoonful of Salt
1/4 of teaspoonful of black pepper
1/4 of piece of onion finely chopped
2 pieces of tomato
2 pieces of serrano pepper in cubes, without seeds
1/4 of Cup of purple cabbage finely chopped
2 spoonfuls of coriander finely chopped
1/4 of Cup of lemon juice
1/2 teaspoonful of Salt
1/4 of teaspoonful of black pepper
8 pieces of corn tortilla chip baked

Preparation

Heat the refried beans and mix with the chipotle chili. Reservation.

For sautéing, heat the olive oil in a pan over medium heat and cook the onion until it is transparent. Add the garlic, the pumpkin flower, the pumpkin and the corn kernels.

Cook for 5 to 10 minutes or until the liquid is reduced. Add the epazote and season. Reservation.

For the pico de gallo, in a bowl mix the onion with the tomato, chili, cabbage, cilantro, lemon juice, salt and pepper.

Assemble the toast with a little bit of beans, pumpkin sauté and pico de gallo.