Muffin Tin Mini Tostadas
Ingredients
- ½ cup chopped bell pepper
- ¼ cup chopped onion
- 1 ½ cups cooked ½-inch cubes sweet potato
- ½ of a 15-oz. black beans, rinsed and drained
- 12 6-inch corn tortillas, each cut into 6 wedges
- ¾ cup chickpea flour
- 1 tbsp nutritional yeast
- ¾ tsp baking powder
- ¾ tsp ground cumin
- ½ tsp chipotle chilli powder
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 ¼ cups plant milk
- 1 cup refrigerated fresh salsa
- Fresh coriander leaves for garnish (optional)
Steps
- Preheat oven to 180°C.
- Line twelve 2½-inch muffin cups with foil bake cups.
- In a medium skillet cook bell pepper and onion over medium 3 to 4 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking
- Remove from heat and stir in sweet potato and black beans.
- Arrange six tortilla wedges in each prepared muffin cup with curved edges at bottom and points up. (Each should look like a crown.)
- Spoon about ¼ cup bean mixture into each cup
- In a medium bowl stir together the next seven ingredients (through black pepper)
- Gradually whisk in milk until smooth
- Spoon about 2 Tbsp. batter over bean mixture in each cup.
- Bake 20 to 25 minutes or until filling is set
- Carefully remove cups
- Top with fresh salsa and coriander (if desired), and serve immediately