black bean tostadas with pickled veggies

Fact: You’re going to lose your mind when you take the first bite of black bean tostadas with pickled veggies. The flavors burst with healthy goodness and perfection. It’s colorful and beautiful. And my “I need protein” loving husband loved this all-vegetarian meal.

By now you probably know that I like easy recipes (and bonus if it’s delicious). This meal checks both boxes, and quite possibly takes the cake. It’s insanely delicious!

Ingredients
4 large carrots, shredded
1/2 red bell pepper
1/2 green bell pepper
1/2 cup chopped green onions
1 cup chopped cauliflower
bunch of radish, chopped
1 cup romaine lettuce
1 bunch cilantro, chopped
1 ripe avocado, diced
1 can black beans, drained and mashed
corn tortillas
1/4 cup white wine vinegar
1 tbsp chili powder

Directions

Pickled Veggies: Place carrot, peppers, onion, cauliflower, and white wine vinegar in a medium bowl. Season with salt and pepper. Let marinate for one hour.

Meanwhile, heat over to 400 degrees. Place tortillas on baking sheet and bake for 5 minutes. Flip, and bake another 5 minutes.
Mash beans and stir in chili powder. Spread beans evenly over warm tortillas. Top with pickled veggies, lettuce, avocado, cilantro, and serve.