Ingredients for Slaw:
1 cup of loosely packed LWT Kale, Broccoli, and Amaranth microgreen blend
½ jalapeno (optional)
¼ cup chopped cilantro microgreens
1 tbs avocado oil
1 lime
1 avocado, pitted, peeled, and thinly sliced
Ingredients for Bean Tostada:
1 tbs avocado oil
½ cup finely chopped yellow onion
2 cloves of garlic, chopped
1 can of pinto beans
¼ cup vegetable stock
½ tsp ground cumin
6 corn tostadas
Directions:
(1) In a saucepan over medium low heat, heat up 1 tbs of avocado oil. Add onions and garlic and cook until onion softens. Drain the beans and stir into the pan. Add the broth and cumin and increase heat until it boils. Then reduce heat and let simmer for 10 minutes. Add in salt and pepper as needed.
(2) Make the slaw: Toss the Kale, Broccoli, and Amaranth microgreen blend in a medium bowl with the jalapeno and cilantro. Drizzle in 1 tbs of avocado oil and the juice of half of the lime. Season with salt and pepper.
(3) Toast the corn tostadas in the oven. Once toasted, top each tostada with beans and slaw, garnish with sliced avocado and a sprig of cilantro, and add a wedge of lime to each. Enjoy!
