Vegan Tinga Tostadas

Yamilette González
Looking for vegan-friendly recipes or a way to include more vegetables to your diet? This recipe is the answer! This meatless take on a classic Mexican tinga is amazing. Substitute the chicken for nopales and carrots mixed in the iconic chipotle sauce. This recipe is so good, you won't even notice this is made with only vegetables!
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Ingredients
4
Portions
  • 3 cups nopal, cut into strips
  • 1 tablespoon salt
  • 1 teaspoon baking soda
  • some water
  • 6 tomatoes
  • 2 cloves garlic
  • 1/4 cups vegetable broth
  • 1 tablespoon vegetable oil
  • 1/2 onions, sliced
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup carrot, shredded
  • 8 tostadas
  • 1 cup beans
  • avocado, sliced, for garnish
Preparation
45 mins
35 mins
Easy
  • In a pot with boiling water, add nopales, salt, and baking soda. Cook until cooked through. Drain and set aside.
  • For the tomato purée: In a blender, combine tomatoes, garlic, chipotle chile, and vegetable broth. Blend until smooth.
  • In a deep skillet, heat oil and fry onion until translucent. Add blended sauce, oregano, salt, and pepper and cook for 15 minutes. Add nopales and carrots and cook for 5 more minutes. Adjust seasoning.
  • Spread beans on the tostadas and add vegan tinga on top. Garnish vegan tinga tostadas with avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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