Rainbow Tostadas

gluten free | vegetarian | nut free | soy free

20 minutes or less

What You'll Need:

For the filling:

3 sweet bell peppers, any color, seeded & diced

1 small purple onion, minced

1 can black beans, drained & rinsed

¼ c olive oil

¼ c red wine vinegar

Juice of ½ lime

For the topping:

2 avocados, cubed

½ tsp sea salt

Juice of ½ lime

6-8 corn tortillas

4 ounces pepper jack cheese, shredded or sliced

Parchment paper

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Preheat oven to broil.

Combine ingredients for the taco filling in a medium size bowl.  Combine cubed avocado, lime & salt in a smaller bowl.

Line corn tortillas on a cookie sheet lined with parchment paper & top with cheese.

Place on the top rack of the oven for 3 minutes, just long enough to toast & melt cheese.

Generously scoop filling & topping onto each cooked tostada.

You will probably have some topping left over. You should be totally cool with that. Eat it on the side!

Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy.

Serves 2.

Rosemary Cauliflower Power Bowls

vegetarian | gluten free | soy free | dairy free | egg free | vegan

25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can full fat coconut milk

1/2 can filtered water (fill up half of the empty coconut milk can!)

1 tsp sea salt

1 tsp raw sugar

1 head cauliflower, broken into florets

.25oz fresh rosemary, minced

1 can kidney beans, drained & rinsed

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Bring a small pot of lightly sated water to a boil for the pasta & cook according to package instructions. .

Meanwhile, combine coconut milk, water, salt, sugar & cauliflower in a large pot. Turn on medium high heat, cover & cook for 20 minutes.

Turn cauliflower goodness off heat. Stir in rosemary & beans.

Ladle over cooked noodles. Just trust us here!!

Serves 2.

Pineapple Black Bean Tacos

gluten free | vegetarian | nut free | soy free | egg free | dairy free | vegan

20 minutes or less

What You'll Need:

For the filling:

1 sweet bell pepper, any color, seeded & diced

.5oz fresh cilantro, minced

1 (15-20oz) can pineapple chunks in juice (or 1/2 fresh pineapple), drained & coarsely chopped

1/2 purple onion, minced

1 can black beans, drained & rinsed

2 Tbsp olive oil

2 Tbsp red wine vinegar

1/2 tsp sea salt

1 large avocado, sliced

6-8 corn tortillas *

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*This makes a really incredible salad, too. So, if you prefer to leave out the tortillas and dive in with a fork, go for it!

Combine ingredients for the taco filling in a medium size bowl. 

If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear avocado onto each tortilla.

Generously scoop filling onto each tortilla.

You may have some topping left over. You should be totally cool with that. Eat it on the side!

Serves 2.