Breakfast Tostadas

Ingredients

• Jalapeno

  Snyder's of Hanover

  1 ½ servings or 43g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  2 tbsp or 30g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Red bell pepper

  Sweet, raw

  ¾ cup, chopped or 112g

• Broccoli

  Raw

  2 cup chopped or 182g

• Chickpea flour

  (besan)

  1 cup or 92g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  5 ½ cup or 1.34kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Limes

  Raw

  1 fruit or 67g

Directions

1. For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeno chile, the tomato, 1/4 cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
2. Preheat oven to 375F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
3. Finely chop the remaining 1/2 jalapeno chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeno over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
4. In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
5. To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.
6. (source: https://www.forksoverknives.com/recipes/vegan-breakfast/breakfast-tostadas/)

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