These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.  

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

INGREDIENTS

  • 1½ fresh jalapeño chiles (see tip, recipe intro)
  • 1 medium tomato, chopped
  • ¾ cup onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 12 6-inch corn tortillas
  • ¾ cup red bell pepper, chopped
  • 2 cups fresh broccoli, coarsely chopped
  • 1 cup chickpea flour (also called besan)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1½ cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups chopped romaine or salad greens
  • ½ of an avocado, seeded, peeled, and sliced
  • 1 lime, cut into wedges

INSTRUCTIONS

  1. For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
  2. Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
  3. Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
  4. In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
  5. To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.

CREDIT GOES TO FORKS OVER KNIVES – https://www.forksoverknives.com/recipes/vegan-breakfast/breakfast-tostadas/

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