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Pumpkin Bean Tostados Recipe (Stephanie Smith original)

October 7, 2009

Pumpkin Bean Tostadas (Stephanie Smith original)pumpkin bean tostada by veggiebliss

  • Half a yellow onion, diced
  • 4 tablespoons vegetable broth
  • 3 cloves garlic, minced
  • 1 cup pureed pumpkin
  • 1 cup slow-cooked beans, seasoned with chili powder, garlic, oregano, and cumin
    (I used yellow Indian woman heirloom, pintos would also work)
  • 1 tablespoon fresh oregano
  • Salt, cumin, and chili powder to taste
  • 2 ounces vegan mozzarella cheese
  • Lettuce and salsa for garnish
  • 2 corn tortillas, home-made or store bought

Preheat the oven to 500.

Cook the onion and broth in a nonstick saucepan until the onion is softened. Add garlic and cook for a couple more minutes. Add the beans and pumpkin, using only enough of the bean’s liquid to make a thick, non-runny mixture. Add fresh and dried seasonings and simmer for a few minutes.

Crisp the tortillas slightly in a nonstick pan over medium-high heat. Place them on a nonstick baking sheet and top with the pumpkin and bean mixture. Do not place the topping on the outer 1-inch edge all around the tortillas.

Grate the vegan cheese over the two tostados. Bake on the top rack of the oven until the cheese is browned.

Top with lettuce and salsa and serve hot.

One Comment leave one →
  1. October 7, 2009 11:05 pm

    That sounds like the perfect comfort food for the cold nights we’ll be having soon. I love pumpkin!

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