Black-Eyed Peas Tostada with Vegan Chipotle Crema
Servings: 4 people
Ingredients
Tostadas
- 8 corn tortillas
- vegetable based cooking spray
Black Eyed Peas Salsa
- 1 16 oz can black eyed peas
- 1/2 cup sweet corn kernels
- 1/2 green pepper diced
- 1/2 red pepper diced
- 1 tsp cumin powder
- 1/2 red onion diced
- 1 jalapeno finely chopped
- 1 lime juiced
- 2 tbsp Olive Oil
- 1 tsp salt
- 1 handful cilantro finely chopped
Chipotle Crema
- 1 cup raw cashews (pre-soaked preferable)
- 1/2 cup water
- 1 tbsp lemon juice
- 1 1/2 tsp chipotle powder Add more if you like it spicy
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
Bake Tostadas
- Preheat the oven to 400° F or 200° C
- Lay out the corn tortillas on a sheet pan and lightly grease or spray with cooking spray on either side.
- Bake the tostadas until slightly brown on one side (about 4 minutes).
- Flip the tortillas and bake for an additional 2-3 minutes
Black Eyed Peas Salsa (Texas Caviar)
- In a mixing bowl, combine black eyed peas, peppers, onion, jalapeno, lime juice, cumin, cilantro and salt.
- Mix well. Taste and adjust seasoning to taste. Some may prefer more lime or salt.
- Allow to rest for at least 10-15 minutes before serving for the flavors to blend.
Chipotle Crema
- In a blender, combine the cashews, water, lemon juice, chipotle seasoning, garlic powder and salt.
- Blend on high until it forms a creamy paste. If it is too thin, add more cashews and blend. If it is too thick, add more water and blend.
- Adjust seasoning to taste.
Assemble the tostadas
- First, lay down the tostada.
- Add a layer of black eyed peas salsa.
- Top with crema, cilantro and optional lime juice.