Pumpkin Avocado Tostadas
Rating
4.5 out of 5 stars
(2)
Ingredients
2 with extra sauce
- 4 to 6 corn tortillas
- 1 cup sliced romaine lettuce
- 1 ripe Haas avocado, sliced
- 1 radish, thinly sliced
- ¼ cup chopped scallions
- 2 tablespoons pepitas
- 1 lime, sliced into wedges
- coarse sea salt
- your favorite tomatillo salsa, optional
- hot sauce, optional
- 1 cup roasted pumpkin or sweet potato mash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- ½ small garlic clove
- 1 teaspoon ancho chile powder
- ½ teaspoon chipotle paste or powder, or to taste* (see note)
- pinch of cumin and coriander
- up to ⅓ cup water, if necessary** (see note)
- sea salt and freshly ground black pepper
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Preparation
Chef’s notes
*If you’re sensitive to spice, start with less and add more to taste.
**The water is necessary if you’re using a blender. You will probably need less water if you’re using a food processor. You can also mash this by hand and skip the water.