Tropical Black Bean and Pineapple Tostadas (Vegan)

These tropical black bean and pineapple tostadas are a beach vacation on a plate. A very thin slice of pineapple replaces the usual tortilla for a juicier, more flavorful, and more nourishing remake of the classic.

Ingredients

  • Whole pineapple
  • 15-oz can of black beans
  • Dash or more of your favorite hot sauce
  • Generous few pinches of sea salt
  • Small wedge of red cabbage
  • Juice of a lime
  • Heart of romaine lettuce
  • Red bell pepper
  • Orange bell pepper
  • Avocado
  • Small handful of fresh cilantro
  • 2 tbsp roasted salted pepitas
  • 2 tbsp coconut cream

Instructions

  1. Cut the top and bottom from the pineapple. Optional: cut the rind off for easier eating. Then, working very carefully, cut the pineapple into disks each about a quarter inch thick or less. Cut one disk for each tostada you want to make, trying to achieve uniform thickness. Cut the core from the center of each disk.
  2. Drain and rinse the black beans. Add them to a bowl with a dash of hot sauce and generous salt, then mix well. Taste and adjust to your own palate.
  3. Slice the red cabbage into very thin ribbons and toss it with lime juice and salt.
  4. Slice the romaine into ribbons and cut the bell peppers into long, thin pieces.
  5. To serve, lay the pineapple disks on a serving dish. Top each disk with black beans, dressed red cabbage, romaine, and pepper slices.
  6. Finish the tropical pineapple tostadas with avocado, a sprinkle of fresh cilantro, a sprinkle of pepitas, and a drizzle of coconut cream.
RECIPE from The Rogue Brussel Sprout Blog
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