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Loaded Tostadas/Tacos

Loaded Tostadas or Tacos. Loaded with nutrients and flavor, that is.

I saw a post by Dr Greger earlier where he shared a recipe for Meatless Tacos. The only thing is, it called for mushrooms as a main staple of the recipe and I'm not a fan. I will eat them in certain dishes, but they are not something I would choose to put in a recipe.

However, it looked so good that I decided to try it.


Of course I put my own twist on it, but man oh man is this a keeper of a meal. So good and even better...nutritious!

Even if you don't eat mushrooms, like I don't - I want to encourage you to try this out. I'm thankful that I did! You cannot even taste the mushrooms at all, yet they add filling and are loaded with nutritional benefits.

Here is the recipe with my own twist...

Broccoli Taco Shells

  • 4 cups of food processor processed fresh broccolli

  • 3 oz of white cheese grated or processed. (I use fresh mozzarella and processed it in my Bullet processor.)

  • 2 eggs

  • Seasonings of choice. I used Himalayan salt, pepper, garlic powder, chili powder and dried cilantro.

Process the broccoli and dump in a bowl, add grated cheese, eggs and seasonings. Mix together until well blended. Then using hands, scoop out palm size amounts and put on parchment paper. Press out into rounds and make them fairly thin.

Bake at 350º for about 15 minutes on one side, flip and another 15 on the other.

(Shells, before and after baking)

"Sour Cream"

  • 1.5 cups of raw cashews

  • ¾ cup of water

  • juice from 1 lemon

  • 2 Tb of apple cider vinegar

Blend at high speed in blender until whipped and forms a thick cream. Set aside in fridge.

(By the way, this is SO GOOD that I will keep this recipe for other sour cream needs.)

Refried Beans

  • 1 can of organic Pinto Beans

  • 1 teaspoon of avocado oil

  • ⅛ cup of water

  • Seasonings of choice. I used Himalayan salt, pepper, garlic powder and chili powder

Pulse beans in a processor or blender until mashed. Put in skillet with remaining ingredients and stir until warm.

Tostada Filling

  • 2 cups of chopped bell peppers (I prefer orange and red)

  • 1.5 cups of chopped mushrooms (I used Baby Bellas)

  • 1 cup of diced onion

  • Seasonings of choice. I used smoked paprika, garlic powder, Himalayan salt, pepper, cumin, chili powder, turmeric.

Put all veggies in a skillet with about ¼ cup of water, cook stirring occasionally until tender.

Build the Tostada

Smear some refried beans on a Shell, add the veggies and top with some shredded lettuce, diced tomatoes, the sour cream mixture and a dollop of guacamole or sliced avocados and...ENJOY!

(You can also make tacos out of this recipe as the shells hold up great like soft tortillas for handling, however I personally feel like I need to eat them quickly and prefer using a fork.)

This recipe is most definitely one I will make again and again.

It's THAT good!

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