Double Decker Tostada with Onion and Bean Dips
| Serves | 2 |
|---|---|
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Mexican |
Chef Mason Hereford
Turkey and The Wolf
New Orleans
This double decker tostada can stand in for the traditional game-day nachos. The vegan-friendly recipe starts with a ground plant-based meat blend spiced with taco seasoning. To keep it plant-based, use vegan cheese, sour cream and mayo instead of the dairy versions. Chef Mason Hereford creates two dips to spread on top of the tostada shell. Shredded lettuce, shredded cheese, black olives and scallions complete the build.
Ingredients
Onion dip
1 cup caramelized onions
1½ tsp. sherry vinegar
¾ lb. cream cheese
½ cup sour cream
¼ cup mayonnaise
1 tbsp. dry minced onion
2 tsp. dry minced garlic
1 tsp. kosher salt
¼ tsp. ground black pepper
Bean dip
1 can (16 oz.) refried beans
1 tbsp. chipotle hot sauce
1 tsp. chili powder
2 tsp. jalapeno hot sauce
½ lime, juiced
Tostada
2 oz. plant-based ground blend
Taco seasoning, to taste
2 tostadas
3 tbsp. onion dip (recipe above)
3 tbsp. bean dip (recipe above)
¼ cup loosely packed shredded iceberg lettuce
2 tbsp. grated sharp cheddar cheese
8 slices black olives
Ground black pepper, to taste
Scallions, for garnish
Steps
1. For onion dip: Combine all ingredients in food processor; blend, pulsing occasionally to break up cream cheese, until everything is fully blended. Set aside in refrigerator until ready to serve.
2. For bean dip: In medium bowl, whisk together all ingredients until blended; set aside in refrigerator until ready to serve.
3. For tostada: Take onion and bean dips out of refrigerator about 15 minutes before building tostada, so they are easier to spread without breaking the shell.
4. In medium skillet, cook ground blend according to package directions, seasoning liberally with taco seasoning. Cook until browned and heated through; season to taste.
5. To assemble tostada: Swipe onion dip on one tostada and bean dip on the other. Top bean dip tostada with iceberg lettuce, black olives and cheese. Place the onion dip tostada on top; top with cooked ground blend. Garnish with black pepper and scallions.
Photo courtesy of Incogmeato by Morningstar Farms