Black Bean-Guacamole Tostadas
Pico de Gallo Rice
Ingredients
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 2 cups diced pineapple
- 1 red onion, chopped
- 1 Tbsp olive oil
- 2 limes
- ½ cup vegan plain yogurt
- ¼ cup chopped fresh cilantro, divided
- 2 Tbsp nutritional yeast
- ¼ tsp salt
- 1 (12-count) pkg tostada shells
- 1 (8-oz) container guacamole
Instructions
- Cook beans, pineapple, and onion in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until lightly browned.
- Meanwhile, grate 1 tsp zest and squeeze 2 Tbsp juice from limes. Combine lime zest, lime juice, yogurt, 2 Tbsp cilantro, nutritional yeast, and salt, thinning with water as needed, until desired consistency.
- Heat tostada shells according to package directions. Spread guacamole on tostada shells. Top with black bean mixture, and drizzle with yogurt sauce. Sprinkle with 2 Tbsp cilantro.
Side Dish Ingredients
- 3 cups instant brown rice
- 1 cup refrigerated pico de gallo
- 1 tsp taco seasoning mix
Side Dish Instructions
- Cook rice according to package directions. Stir in pico de gallo and taco seasoning.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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