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OMG! It’s another vegan recipe day! What is happening? I’ll tell you what’s happening. So, I discovered a vegan cookbook called Power Plates and I would recommend it to even the meatiest of eaters. There’s so many gorgeous and colorful food photos in this cookbook. I was flagging recipes to make left and right (with adorable bacon strip page flags, but we’re not going to talk about that right now)! So I decided to start with a breakfast recipe. That seemed easy enough and not too scary. I mean, you probably start your day with a meatless breakfast anyway. Right?
Plus, breakfast tostadas are kind of like flat tacos. And who doesn’t love tacos? Just like tacos, tostadas start with a crunchy tortilla. The topping possibilities are basically endless for tostadas. They’re usually topped with beans, cheese, a mix of veggies, and a protein like chopped chicken or beef. But for this tostada, we’re cleaning it up! Guys, hold on tight because we’re taking away the dairy and you can say “adios” to adding any kind of meat.
This is one of those recipes that is perfect for when I buy way too much at the farmer’s market. Produce is beyond cheap at farmer’s markets, so I usually load up and stuff my fridge with fresh veggies. Then, some of it starts to spoil before I get a chance to use it. Not anymore, my friends. Breakfast tostadas for life! Here’s a tip from me to you – prep those veggies once you get home from the market. Wash, chop, and store them in airtight containers. It makes adding them to dishes that much easier!
Of course, some foods you’ll have to wait to prep. I mean, it’s so true about avocados. If you blink, they can go from unripened to over-ripened in an instant! So top your tostada with a nice, ripened, sliced avocado. Or if you’re not a big beans for breakfast person, mash it up and spread it on your toasted tortilla instead! There. I just saved a helpless avocado from a life destined to end in a trashcan.
But seriously, this is a super easy recipe that won’t take up a lot of time in the morning to make. Toast a tortilla, top it with beans, chopped veggies, a squeeze of lime juice, and load it up with Cholula (or your favorite hot sauce, but Cholula is pretty OG in this house).
- 2 small whole wheat tortillas
- Extra virgin olive oil
- 1 garlic clove, minced
- 1/4 cup red onion, chopped
- 1 - 15 oz can organic black beans, rinsed and drained
- 1/4 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/2 avocado, sliced
- Cherry tomatoes, halved
- Romaine lettuce, chopped
- Black olives, sliced
- Lime wedges
- Salt, to taste
- In a saucepan, add a little olive oil and heat over medium.
- Add the onion and garlic and cook until the garlic starts to brown.
- Then, add the beans, seasonings, and a little water.
- Bring the pot to a slow boil, then reduce heat to low.
- Mash the beans with the back of a spoon and cook until thickened. Remove from heat.
- Over a low flame, use tongs to toast each tortilla.
- Spread each tortilla with the beans. Store the rest of the refried beans in an airtight container in the fridge.
- Add your favorite toppings, like avocado slices, cherry tomatoes, lettuce, and olives.
- Season with salt and serve with lime wedges.
Most people probably think that vegan food is boring and bland without meat and dairy. But just like any dish you make, if you season it correctly, it’ll taste pretty good. It’s really not a big, mind-blowing cooking secret. I mean, I just made vegan cookie butter with five ingredients (one being water) and my jar of cookie butter was finished in less than a week!
So if you’re looking to consume less meat in your diet or go vegan, Power Plates will definitely give you some tasty recipe inspiration. In fact, I can’t wait to make the Guacamole Quinoa Salad in this cookbook as a wholesome vegan lunch option!
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