This gluten free tostadas recipe is made from sprouted grains, eggs, and white beans, and they’re topped with a spicy chili sauce. It’s a great vegetarian meal any time of day!
OH hey Monday. You sure did sneak up fast. And so did May! Goodness gracious, where does time go? Let’s get right to it this week knock out two themes in one dish –>a meatless Monday and CINCO de MAYO recipe. Sound good?
I didn’t even mean to make these gluten free tostadas meatless or Mexican, but I think the food blogging God’s knew I needed a mental break. Hence why this recipe totally hit the jackpot for timing.
To be honest, my main goal for this tostadas recipe was to create a simple and quick dish that the Kiwi and I could both eat at ANY time of day, for ANY meal. You know, the go-to easy peasy (yet nourishing) meal. And since we’re trying to eat more for adrenal health, the last thing I wanted to do was STRESS over food. Which would totally defeat the purpose of adrenal health, haha.
So…here’s what I did to make the gluten free tostadas:
I bought organic canned white beans (for resistant starch when cooled), pasture raised eggs, shaved brussel sprouts, aged cheddar, and sprouted corn tortillas. Why sprouted? Remember this post about soaking or sprouting seeds and grains? Check it out for more info on sprouting nuts/seeds!
But for now, let’s talk about sprouting grains. What are the benefits?
Well, for one, increased digestibility. Another reason why athletes and those needing to increase their nutrient intake should focus on eating soaked or sprouted grains.
Sprouting activates breaks down starches in grains into simple sugars so your body can digest them easily. It also decreases antinutrients, like phytic acid, which can bind up minerals preventing your ability to fully absorb them. Sprouting breaks down enzyme inhibitors, so your body can more easily adsorb calcium, magnesium, iron, copper and zinc. Source
So back to this gluten free Mexican meal. The ingredients sounded like makings of the perfect taco if you ask me. Except the tortillas didn’t really bend well. That meant real tacos were out of the question. But I wasn’t giving up on them! Instead, I decided to bake these delicious tortillas into crispy gluten free TOSTADAS!
Genius move, I know! Haha, but really, it saved the whole dish. Plus it made for easy clean up. Not the messy fall apart taco plate. I bet we’ve all experienced that before. Monday’s aren’t suppose to be messy, they are suppose to be FRESH. Right?
I’m all about celebrating Cinco de Mayo week with a fresh take –> easy gluten free tostadas!
Phew, that’s do-able!Print
- 1 1/4 cups cooked white navy beans
- 1/2 cup cup aged cheddar (shredded)
- 1/2 to 1 tsp garlic clove (minced)
- 1/2 teaspoon ground paprika
- sea salt
- black pepper
- 4 small corn tortillas
- olive oil or avocado oil
- 1/2 tablespoon coconut oil or real butter
- 1/4 cup cream/milk or almond milk
- 4 eggs
- 1 cup shredded brussel sprouts or leafy green vegetable of choice
- 1 lime (for juice)
- chili sauce, for serving (optional)
- First drain the beans and add them to a saucepan over low heat. If you are using beans from scratch, be sure to still drain extra juices a well. Add in the black pepper and keep on low. Either set aside or keep on low.
- For the eggs, first break the eggs into a bowl and whisk together. Add in a little coconut milk or regular cream to thicken. heat a skillet on medium low with coconut oil or real butter. gently pour int the eggs and add in your cheese, garlic, paprika, and dash of sea salt. stir all together on medium low until eggs are creamy and scrambled.
- While you are cooking the eggs, you can make the tostadas. Just brush each with little olive or avocado oil and place on foil. The bake in toaster oven or real oven on 400F for about 6 minutes, flipping once. Could be longer if you like extra crispy!
- Remove tortillas from oven. Spoon eggs on top, add a handful of Brussels sprout shavings, 1/4- 1/3 cup beans, and chili sauce to top. Add more sea salt and squeeze fresh lime on top for extra kick!
- You can also add in avocado for more good fats!
You can make this dairy free by omitting the cheese and adding in nutritional yeast!
Ready to eat?
Happy day before Cinco de Mayo and TOSTADO Tuesday (yes, i just made that up).
But just in case you want a real taco tuesday, I’ll leave you with these Texas Sablefish Tacos. Another win win for an easy gluten free dish.
Have you tried sprouted grains yet? You so should!