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Plant-Based Tostadas with Cutting Board Shreds

Layer by layer, these tostadas stack up the flavor with new Pepperjack Cutting Board Shreds to bring the dairy-free yum.

Ingredients

  • 1 Corn tortilla
  • 1 Cup Smashed pinto beans or vegan refried pinto beans
  • 1 Cup Daiya Pepperjack Cutting Board Shreds
  • 1 Cup Mexican rice blend or Mexican quinoa
  • 1 Cup Corn
  • 1 Cup Pico de Gallo*
  • 1 avocado
  • Chopped green onions

Instructions

Toast two smaller corn tortillas until warm & slightly crispy

Top toasted tortilla with a layer of beans, followed by Mexican rice and Daiya Cutting Board Shreds.

Toast again until shreds are melted to taste.

Once out of the toaster, top with pico de gallo, corn, and avocado slices to taste. Garnish with chopped green onion. Enjoy!

Tips for cooking with Daiya

25 min
Total Time
20 min
Prep Time
5 min
Cook Time
2
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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