Refried Black Beans Tostada with Tempeh, Avocado and Shaved Radish
Cooking time
20 min
Preparation time
20 min
Servings
10

Ingredients
Beans:
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2 tablespoons Flora™ Plant Butter Salted
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1 onion, diced
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2 garlic cloves, finely chopped
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1 tablespoon pureed or finely chopped chipotle pepper in adobo sauce
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4 cups cooked black beans, drained with reserved liquid if not canned
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salt
Tempeh:
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2 tablespoons Flora™ Plant Butter Salted
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1 (8 oz) block tempeh, cut into 1-inch chunks
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 cup soy sauce
Tostada:
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10 fried corn tortillas
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2 radishes, thinly sliced
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1 avocado, sliced
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1/2 bunch cilantro, coarsely chopped
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2 limes, cut in wedges
Instructions
Beans
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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.
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Add the drained beans and some of the reserved cooking liquid. Mash the beans to your desired consistency. Adding more liquid as needed.
Tempeh
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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.
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Add the spices and stir to coat and cook 1 minute.
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Add the soy sauce and simmer until the sauce is reduced and glazes the tempeh, about 3 minutes.
To Assemble:
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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.