Vegan Toastada
This Vegan Indian style toastada is a perfect crowd pleaser. Make this low-calorie snack for your mom on this Mother's Day or include this delicious dish for your Cinco De Mayo celebration. Quick to make and delicious to resist!
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Calories: 127kcal
Ingredients
- ½ cup black beans (pressure cooked with salt, curry powder and taco seasoning)
- 0.5 teaspoon taco seasoning
- 0.5 teaspoon curry powder
- ½ cup cucumber (finely chopped)
- 1 avocado(divided) (slice half and chop half)
- 2 tablespoon chopped red onion
- 2 tablespoon chopped cilantro
- 1 small tomato (finely chopped)
- 2 tablespoon roasted sweet corn
- 1 green chili pepper
- 3 small radish (sliced)
- ½ teaspoon chaat masala
- 1 teaspoon lime juice
- salt and pepper to taste
- ½ teaspoon crushed red pepper (optional)
- 4 tablespoon 2-minute avocado dressing
- 1 tablespoon tortilla strips (to garnish)
- 5 toastadas (low-calorie corn or gluten-free variety)
Instructions
- Take pre-soaked black beans in an instant pot or pressure cooker and add curry powder and taco seasoning to it.
- Cook black beans in a pressure cooker or instant pot until tender.
- Open the lid and allow the beans to cool.
- In a bowl, mix chopped veggies and avocado.
- Add salt, pepper, lime juice and chaat masala. Season with red pepper and mix well.
- Add ¼ cup drained black beans to this mixture and mix well. Taste and adjust the salt and seasoning as per your taste.
- Take a toastada and add a generous amount of this salad mixture.
- Top with sliced avocados, radish and crushed tortilla strips.
- Serve with 2-minute avocado dressing.
Notes
- You can use canned black beans for this recipe too.
- For another Indian touch, sprinkle some fine sev on the toastadas before serving.
- You can add some vegan cheese too.
- Add some queso fresco if you are not vegan.
Nutrition
Calories: 127kcal