Walnut “Meat” Tostadas with Mango Salsa

Walnut "Meat" Tostadas with Mango Salsa
Total Time
1 Hr
Serves
6
Serving Size
1 tostada
Meal
Course

DESCRIPTION

These walnut “meat” tostadas are the perfect dish to add a little zest to your Meatless Monday. The spices combine for a flavorful base when added to the walnuts and cauliflower. The mango salsa makes and sweet and spicy topping.

Total Time

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr

Nutrition

Calories
360 cal
Total Fat
32 g
Saturated Fat
3.5 g
Polyunsaturated Fat
18.8 g
Monosaturated Fat
8.5 g
Cholesterol
0 mg
Sodium
420 mg
Carbohydrates
17 g
Dietary Fiber
7 g
Total Sugars
0 g
Protein
8 g
Calcium
70 mg
Iron
2 mg
Potassium
410 mg

Ingredients

For the mango salsa

  • 3 tablespoons lime juice

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons minced red onion

  • 2 teaspoons fresh lime zest (optional)

  • 1 firm but ripe fresh mango, peeled, pitted and finely diced (about 1 1/4 cups)

  • 1/2 small jalapeno pepper, stemmed, seeded and minced

  • Pinch salt

For the walnut ‘meat’

  • 2 cups California Walnuts

  • 1 cup chopped cauliflower

  • 1 1/2 teaspoons chili powder

  • 1 to 1 1/2 teaspoons chipotle chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon onion or garlic powder

  • 1/2 teaspoon salt, or to taste

  • Juice of 1 lime

  • 1/2 cup refried beans

  • 3 tablespoons olive oil, divided

For the tostadas

  • 6 corn tortillas

  • Cooking spray

  • Salt

  • 1 1/2 cups chopped romaine lettuce

  • Sour cream or plain Greek yogurt and lime wedges, for serving

Preparation

  1. Preheat oven to 400°F.

  2. Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and salt and set aside.

  3. Place walnuts, cauliflower, chipotle powder, chili powder, cumin, salt, garlic powder, lime juice and ¼ cup olive oil in a food processor. Pulse until texture resembles ground meat. Heat a large skillet over medium heat and add remaining 2 tablespoons olive oil. Transfer walnut mixture to a large skillet and cook over medium heat for 10 minutes, stirring frequently, until vegetables are cooked and mixture is lightly browned.

  4. Spray two large baking sheets with cooking spray. Lightly spray both sides tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt. Bake in the preheated oven for 5 minutes, flip and bake for another 5-10 minutes, until the tortillas are crispy (like a chip).

  5. To assemble the tostadas, spoon walnut ‘meat’ over warm tostada shells. Top with romaine lettuce and mango salsa. Serve with sour cream or Greek yogurt and lime wedges.