Recipe Overview
Ingredients
Cauliflower Burger Crumble
- 4 Sol Cuisine Cauliflower Burgers
- 4 tinned chipotle peppers in adobo sauce, chopped
- 3 tbsp of adobo sauce
- 1/2 cup of tomato sauce
- 1/2 cooking onion, minced
- 3 cloves of garlic, minced
- 2 tbsp neutral cooking oil
Refried Beans
- 21 can of Pinto beans
- 1/2 cooking onion, minced
- 3 cloves of garlic, minced
- 2 tbsp vegan butter
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 tbsp fresh oregano, finely chopped
- 1 juice of one lime
- 1/4 cup veggie stock
Avocado Crema
- 1/2 large ripe avocado
- 1 lime, juiced
- 1/2 cup of vegan sour cream
- 1/4 cup chopped cilantro
- 2 cloves of garlic, minced
Note
Add shredded lettuce, diced tomato, cilantro and avocado to your tostadas.
Season to taste with sea salt.
Directions
Chipotle Cauliflower Burger Crumble
- Defrost the burgers and crumble them.
- Sauté the onion in the olive oil for 2 or 3 minutes. Add the garlic and sauté for another 2 minutes. Fold in the burger crumble.
- Once the burger crumbles start to brown, toss in the chopped peppers and sauce. Combine thoroughly and continue to cook on medium heat for 8-10min until the sauce soaks into the crumble.
Refried Beans
- On medium heat in a small pot, add the butter and onion. Sauté for a couple of minutes until fragrant and slightly translucent.
- Add the minced garlic and dried spices. Fold into the onion and butter, sauté for another 2 minutes.
- Add the stock, oregano and drained beans. Simmer for 5 minutes, then begin to mash until you reach your desired consistency. Continue to simmer until the beans thicken up.
- Remove from the heat, fold in the last tbsp of butter, and season with salt, pepper and lime juice.
Avocado Crema
- Add the avocado, sour cream, lime juice and cilantro to a food processor or blender. Blend until very smooth, stopping and scraping as you go. Add some water if needed.
- Season with sea salt, and fold in the minced garlic. Allow to sit in the fridge for at least an hour before serving.
Assemble
- Shallow fry the corn tortillas in canola oil until crisp and slightly puffy on both sides for 2 minutes. Drain on a paper towel.
- Layer with refried beans, chipotle crumble, lettuce, tomato, avocado, fresh cilantro, flakey sea salt, a squeeze of lime and a dollop of crema.
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