“ A tostada is a very popular and versatile dish! Usually served on a corn tortilla, we substituted that for a gluten-free option: a cauliflower tortilla,” says Hannah. “They are easy to make, and everyone can make their own! By replacing the corn tortilla with a cauliflower tortilla, we add more veggies to our plate. For some extra flavor, we included a red chile–turkey sauce for an authentic New Mexico taste.”
- To make the Tortillas: Preheat the oven to 375°F. In a blender or a food processor, pulse the cauliflower until you get a texture finer than rice. In a steamer set in a large stockpot filled with boiling water, cook the riced cauliflower for 5 minutes. Let cool. Place the steamed cauliflower in a dishtowel or paper towel and squeeze out as much excess water as you can. Transfer the cauliflower to a large bowl. Add the eggs, garlic salt, onion, and pepper (you can use any spices you like).
- Separate the mixture into 6 balls of equal size, and spread/smash each ball out on a parchment-lined baking sheet to make 6 small circles, each about the size of corn tortillas. Bake for 8 to 10 minutes, then flip and cook for another 5 minutes. Set aside.
- To make the Tostadas: In a medium sauté pan, heat the black beans over medium-high heat for 3 minutes. Mash the beans until they reach a refried bean consistency.
- In a medium saucepan, bring 1 cup of water to a boil. Stir in the brown rice and return to a boil. Reduce the heat to a simmer, add ½ can diced tomatoes, and simmer for 5 minutes.
- In a large nonstick saucepan, cook the turkey over medium-high heat, breaking up the meat with a wooden spoon, for about 8 minutes, or until no pink is left. Add the remaining ½ can diced tomatoes and the red chile powder. Mix thoroughly, then reduce the heat to low and simmer for 5 minutes.
- Meanwhile, in a large nonstick skillet, fry the eggs over medium heat.
- To assemble: Layer each tortilla with 2 tablespoons mashed black beans, ¼ cup rice, 2 tablespoons red chile–turkey sauce, a pinch of cheese, 1 egg, avocado, tomato, onion, lettuce,1 tablespoon yogurt, and salsa!
State: New Mexico
Child’s Name: Hannah Torres, 10
Avoid produce with pesticides by cooking with the 'Clean 15' fruits and vegetables. Thank you Today Show for this segment this morning.
Thank you Cecil and Isaac for the delicious lunch prepared today for us.
We are excited to have iHeartRadio and 939mia as sponsors of the 28th Annual Bowling to Fight Hunger to benefit Poverello. Be sure to join us September 8th at Sawgrass Lanes for our... https://t.co/wWzgO2nYRA
We are excited to have iHeartRadio and 939mia as sponsors of the 28th Annual Bowling to Fight Hunger to benefit Poverello. Be sure to join us September 8th at Sawgrass Lanes for our... https://t.co/wWzgO2nYRA— Poverello (@HungerFighter) April 19, 2018