Maple-Adobo Tostadas

Tostadas are one of my favorite weeknight meals. My version is baked instead of fried and is piled high with beans, salsa, and spicy maple-adobo tenders. Even better, they only take about a half hour to make!

I’ve been obsessed with wings lately. More than I usually am. I’ve been on a self-appointed mission to make the perfect wing sauce: thick, with lots of body, and a slow burning heat. I think I finally nailed it with this maple-adobo sauce! It’s so good, especially when you pile it on top of these easy-to-make tostadas.

Instead of using chicken, I paired the maple-adobo sauce with gardein^TM  seven grain crispy tenders. If you haven’t tried it yet, gardein is a delicious meat-free option made from (non-GMO) soy and wheat, ancient grains and veggies. Not only is it healthier, but it’s also less expensive than chicken tenders – at least at the store I shop at. These tenders are so good, especially when you coat them in spicy sauce and pile them on top of these easy-to-make tostadas.

These tostadas are perfect for a weeknight! The frozen tenders and corn tortillas cook at the same temperature and are ready in just 20 minutes. Halfway through, you’ll flip the tenders and spread a layer of refried beans onto the tortillas. While they finish baking, whip up the maple-adobo sauce – it only takes a few minutes and you’re rewarded with a deliciously meat-free meal.

Be sure to visit the gardein web site to check out their new “meet chef” campaign and grab a coupon for $1 off. You can also follow them on facebook, Instagram, and Pinterest. For more meatless meal inspiration, folow my #MeetChef board on Pinterest, where I’ve curated a collection of recipes that I know you’ll love.

Maple-Adobo Tostadas

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1 package Gardein 7 grain crispy tenders (frozen)
• 8 white corn tortillas
• 8 tablespoons vegetarian refried beans
• 3 chipotle peppers
• 2 tablespoons adobo sauce (from can of chipotle peppers)
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons butter (or butter spread)
• 1 tablespoon flour
• shredded lettuce and salsa, for serving

Instructions

2. Heat oven to 450ºF. Arrange the crispy tenders on one baking sheet and the tortillas on another. Bake 10 minutes. Flip the tenders over and spread 1 tablespoon of beans onto each tortilla. Bake another 10 minutes.
3. Meanwhile, in a blender, combine the chipotle peppers, adobo, maple syrup, and apple cider vinegar. Blend until smooth. In a saucepan, melt the butter. Whisk in the flour until smooth. Cook over medium heat 3-4 minutes or until thick. Whisk in the chipotle puree and simmer 5 minutes.
4. Brush the tenders with sauce (or quickly dip them in the sauce until lightly coated). Let sit 5 minutes. Dice.
5. Top each tortilla with lettuce, salsa, and honey-adobo tenders.

Nutrition Information

Amount Per Serving Calories 355 Total Fat 13g Cholesterol 9mg Fiber 8g Protein 14g

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.