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 gardeinTM 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
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
Directions
- 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.
- 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.
- Brush the tenders with sauce (or quickly dip them in the sauce until lightly coated). Let sit 5 minutes. Dice.
- Top each tortilla with lettuce, salsa, and honey-adobo tenders.
MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don't forget to sign up for email updates so you'll never miss a new recipe.I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.
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.
