Mindful Sodexo 
Tostada filled with beans, yogurt avocado & pepita spread topped with tomato, bacon, pickled red onions & cilantro
Nutrition Facts:
Calories: 320, Protein: 17g, Sat. Fat: 3.5g, Sodium: 600mg, Fiber: 6g
Prep Time: 24 hours for marinating; 15 to 20 minutes Cook time: 24 to 32 minutes Yield: 4 servings; 1 entrée each Difficulty level: Intermediate
Morning Tostada Stack with Mango Salsa
Ingredients
Prepare
Morning Tostada Stack with Mango Salsa:
- 4 slices bacon
- 8 (6-inch) corn tortillas
- ½ cup Cayenne Black Bean Mash
- ¼ cup grated Parmesan cheese
- ½ cup Avocado Lime Yogurt Spread
- ½ cup diced tomatoes
- 4 Baked Cilantro Egg Substitute Cups
- 6 Tablespoons Pickled Red Onion & Habanero
- 1 Tablespoon and 1 teaspoon chopped fresh cilantro
- 1 1/3 cups Mango Cilantro Salsa
- 1. Line a sheet tray with parchment paper. Arrange bacon on parchment paper. Do not overcrowd.
- 2. Cook in a preheated 350-degree Fahrenheit oven for 8 to 12 minutes or until crisp.
- 3. Remove from pans. Allow to slightly cool at room temperature before chopping.
- 4. Line a sheet tray with parchment paper. Place 1 corn tortilla. Evenly spread 2 Tablespoons bean mash over tortilla. Evenly sprinkle 1 Tablespoon cheese over spread. Place 1 corn tortilla over cheese to close. Place onto sheet pan. Repeat until finished assembling. Cook immediately. Or, cover with plastic wrap, and hold refrigerated for use within 24 hours.
- 5. As needed, coat a preheated sauté pan over medium high heat. Place 1 bean cheese stack. Cook for 4 to 5 minutes. Turn over and cook for another 4 to 5 minutes or until crispy and browned.
- 6. Place onto a serving plate. Evenly spread top of each stack with 2 Tablespoons yogurt spread.
- 7. In order, evenly too with:
-2 Tablespoons tomatoes
-1 Tablespoon chopped bacon.
-1 egg cup over bacon.
-1 1/2 Tablespoons pickled onions
-1 teaspoon chopped cilantro. - 8. Enjoy immediately with 1/3 cup mango salsa on side!
Pickled Red Onion & Habanero
- ¼ teaspoon chopped habanero peppers
- ½ cup thinly sliced red onions
- A pinch of Kosher salt
- A pinch of dried oregano
- 2 teaspoons white vinegar
- 1 Tablespoon and 1 teaspoon lime juice
- 1. NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers.
Cut stems of habanero chiles. Cut slit in the end of each chile opposite the stem. Rough chop. Set aside. - 2. Place onions in a stainless-steel bowl. Add salt and oregano. Toss gently to evenly coat.
- 3. Add habanero chiles. Toss to combine.
- 4. Pour vinegar and lime juice over onion mixture. Cover, and place in refrigerator for at least 24 hours to marinate. Drain and discard excess marinade when ready to use.
Avocado Lime Yogurt Spread:
- 3 Tablespoons mashed avocado
- ½ teaspoon lime juice
- 1/3 cup nonfat plain Greek yogurt
- ½ teaspoon honey
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 1 ¼ teaspoons chopped pumpkin seeds
- 1. Mash avocado with a fork.
- 2. Add all ingredients into a bowl. Mix until well blended. Cover, and refrigerate until ready to use.
Mango Cilantro Salsa:
- 1 Tablespoon lime juice
- 1 cup mango, peeled, pitted and diced
- 2 teaspoons chopped fresh cilantro
- 1 ½ teaspoons finely chopped jalapeno peppers
- 1 ½ Tablespoons chopped red onions
- 1. In a bowl, add all ingredients. Toss until well combined. Cover, and refrigerate until ready to use.
Cayenne Black Bean Mash:
- ½ teaspoon lime juice
- ½ cup rinsed and drained low sodium black beans
- A pinch of cayenne pepper
- ½ teaspoon minced jalapeno peppers
- 1. Place all ingredients in a food processor or blender. Pulse for 30 seconds or until coarse texture. Cover, and refrigerate until ready to use. Cover, and refrigerate until ready to use.
Baked Cilantro Egg Substitute Cup:
- 1 cup egg substitutes or egg whites
- ½ teaspoon ground black pepper
- 1/8 teaspoon Kosher salt
- 2 teaspoons chopped fresh cilantro
- 1. Spray cupcake pan with cooking oil spray.
- 2. Place ¼ cup egg substitute into each cupcake well.
- 3. Sprinkle each egg with a pinch of pepper, a pinch of salt and 1/2 teaspoon chopped cilantro.
- 4. Place pan in a preheated 350-degree Fahrenheit oven for 5 minutes or until eggs are set.
- 5. Remove tray from oven. Remove each egg with a rubber spatula. Serve hot.
