Chorizo Tostadas

For this "chorizo" tostada recipe I reached for a few whole food ingredients not traditionally used. The flavor and texture is just as I was hoping for and this plant-powered chorizo is just as versatile as the meat-based version.

The cheesy tostadas are made by baking grated cheddar cheese for about eight to ten minutes. As the cheese melts it forms a light, crunchy, tostada. I use sharp cheddar but any cheddar works here. The sharp has a stronger flavor than regular cheddar cheese.

If you're avoiding cheese, use lentil tortillas or coconut flour tortillas as a tostado base. They won't be as crunchy but they're dairy-free and will still be grain-free.

For the chorizo I use beluga lentils and walnuts plus a nice array of spices. If you're avoiding lentils, use cooked black beans or just replace them with walnuts. Pecans will work also.

My toppings are just one option, so use what you love. For this version I used a blend of chopped lettuce and cilantro, diced mango and avocado, sliced red onions, and a bit of feta cheese on top. If you don't have a fresh mango, try frozen pieces, or diced peaches or papaya.

Guacamole, salsa verde, and pico de gallo work well here too. I can also envision drizzling yogurt or ranch dressing on top, along with a bit of crumbled goat or cotija cheese. And there's a delicious avocado crema recipe in my first cookbook. Yet another combination that shines here is pineapple salsa, shredded lettuce, diced tomatoes, and sour cream.

These chorizo tostadas are easy to make ahead. Prepare the chorizo and tostadas ahead of time and store them in refrigerator. Then when you're ready, gather all your fixings, warm the chorizo in a skillet for a few minutes, and combine everything for an impromptu meal. Enjoy!