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Refried Black Beans Tostada with Tempeh, Avocado and Shaved Radish
Cooking time
20 min
Preparation time
20 min
Servings
10
Ingredients
Beans:
2 tablespoons Flora™ Plant Butter Salted
1 onion, diced
2 garlic cloves, finely chopped
1 tablespoon pureed or finely chopped chipotle pepper in adobo sauce
4 cups cooked black beans, drained with reserved liquid if not canned
salt
Tempeh:
2 tablespoons Flora™ Plant Butter Salted
1 (8 oz) block tempeh, cut into 1-inch chunks
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup soy sauce
Tostada:
10 fried corn tortillas
2 radishes, thinly sliced
1 avocado, sliced
1/2 bunch cilantro, coarsely chopped
2 limes, cut in wedges
Instructions
Beans
Heat a large skillet, over medium heat and add Flora Plant Butter. Add onion, garlic, and salt. Cook until fragrant, about 3 to 5 minutes.
Add the drained beans and some of the reserved cooking liquid. Mash the beans to your desired consistency. Adding more liquid as needed.
Tempeh
Heat a large skillet over medium-high heat and add Flora Plant Butter. Add the tempeh and cook for 4 to 5 minutes, stirring occasionally, until nicely browned and caramelized.
Add the spices and stir to coat and cook 1 minute.
Add the soy sauce and simmer until the sauce is reduced and glazes the tempeh, about 3 minutes.
To Assemble:
Spread a fried corn tortilla with the mashed beans, then a few pieces of tempeh. Garnish with radish slices, avocado cilantro and a squeeze of lime juice.
Cooking time
20 min
Preparation time
20 min
Servings
10
