Do you remember our remake of our egg-free plantain flatbread socca recipe? Since the original one can be little difficult to get just right, this updated version works out nicely. Great for those who can’t eat eggs but still want to enjoy something bread-like that is grain-free.
There used to be a tostada salad that we would order from the Cheesecake Factory many years ago. Loved that tostada salad. It was piled high of shredded greens, black beans, chips, chicken, and an incredible dressing. Dreaming of it right now. We wanted to find a way to make something similar to it. Of course it’s not an exact replicate of it, but just the general idea of it.
Mushroom arugula tostada with 3 ingredient avocado cream on a plantain grain-free flatbread.
We know this Mexican dish “tostada” means “toasted salad.”
We adore the soft crisp from the tortilla covered in veggies and yummy sauce. Since we don’t really eat much black beans anymore, or any bean that much for stomach issues, we decided to leave them out. But if you like them and your digestion likes them please feel free to add them to this dish.
So our tostada is definitely not the traditional fried corn tortilla but promise it’s still yummy!
First up you need a delicious sauce.
We made our 3 ingredient avocado cream that we created several years ago. We forgot how easy and tasty that cream is!
Since we cut our plantain flatbread socca into circles we had leftover pieces that we cut into strips to make homemade chips. We just put them back in oven to broil for a few minutes to get a little crispy.
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Cheesy avocado cream with homemade plantain socca chips = amazing.
Simple vegetarian (vegan friendly) dish that can be made up in under 30 minutes.
Easy recipe to spice up with your favorite spices and toppings. Possibilities are endless.
Have fun in the kitchen. We sure did.
Simple, healthy, and delicious.
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Do you like tostadas? What toppings would you add on top?
Do you like black beans? What is your favorite dish from Cheesecake Factory if you eat there?
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