Maple-Adobo Tostadas
The recipe Maple-Adobo Tostadas can be made in about 30 minutes. This side dish has 269 calories, 6g of protein, and 9g of fat per serving. This recipe serves 4 and costs $1.19 per serving. 31 person have made this recipe and would make it again. This recipe is typical of Mexican cuisine. If you have white corn tortillas, salsa, refried beans, and a few other ingredients on hand, you can make it. It is brought to you by Healthy Delicious. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so excellent. Try Classic Chicken Adobo from 'The Adobo Road Cookbook, Mushroom Adobo, and Chicken Adobo for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons adobo sauce (from can of chipotle peppers)
1 tablespoon apple cider vinegar
2 tablespoons butter (or butter spread)
3 chipotle peppers
1 tablespoon flour
2 tablespoons maple syrup
8 tablespoons vegetarian refried beans
shredded lettuce and salsa, for serving
1 package Gardein 7 grain crispy tenders (frozen)
8 white corn tortillas
Equipment:
baking sheet
oven
sauce pan
blender
whisk
Cooking instruction summary:
Heat oven to 450F. 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.
Step by step:
1. Heat oven to 450F. Arrange the crispy tenders on one baking sheet and the tortillas on another.
2. Bake 10 minutes. Flip the tenders over and spread 1 tablespoon of beans onto each tortilla.
3. 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.
4. Whisk in the flour until smooth. Cook over medium heat 3-4 minutes or until thick.
5. Whisk in the chipotle puree and simmer 5 minutes.
6. Brush the tenders with sauce (or quickly dip them in the sauce until lightly coated).
7. Let sit 5 minutes. Dice.Top each tortilla with lettuce, salsa, and honey-adobo tenders.
Nutrition Information:
covered percent of daily need
