Muffin Tin Mini Tostadas

Want a light breakfast, lunch or a sharable snack? Look no further! These muffin tin mini tostadas will fit the bill. Hand-held, bite-sized, packed with a delicious vegetable hash and easy to personalize with your favourite toppings.

https://www.forksoverknives.com/recipes/vegan-breakfast/muffin-tin-tostadas/

½ cup Chopped Green or Red Bell Pepper

¼ cup Chopped Onion

1 ½ cups Cooked 1/2-inch Cubes Sweet Potato

½ 15-oz can Black BeansRinsed and Drained

12 6-inch TortillasCut into 6 wedges

¾ cup Chickpea Flour

1 tbsp Nutritional Yeast

¾ tsp Baking Powder

¾ tsp Ground Cumin

½ tsp Chipotle Chile Powder

½ tsp Sea Salt

½ tsp Freshly Ground Black Pepper

1 ¼ cups Unsweetened, Unflavoured Plant Milk

1 cup Refrigerated Fresh Salsa

Fresh Cilantro LeavesFor Garnish

Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups. In a medium skillet cook bell pepper and onion over medium 3 to 4 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking. Remove from heat and stir in sweet potato and black beans.

Arrange six tortilla wedges in each prepared muffin cup with curved edges at bottom and points up. (Each should look like a crown.) Spoon about ¼ cup bean mixture into each cup. In a medium bowl stir together the next seven ingredients (through black pepper). Gradually whisk in milk until smooth. Spoon about 2 Tbsp. batter over bean mixture in each cup.

Bake 20 to 25 minutes or until filling is set. Carefully remove cups. Top with fresh salsa and cilantro (if desired), and serve immediately.

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Muffin Tin Mini Tostadas