Name: Vegan Purple Cabbage and Zucchini Flower Tostadas
Prep time: 35 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.