Black Bean Tostadas with Coconut Corn Salsa
Ingredients
- 2 small limes
- 1/2 bunch fresh cilantro
- 1 small jalapeño pepper
- 4 large ears fresh corn
- 8 (6-inch) corn tortillas (see Recipe Notes), or 8 store-bought tostada shells
- 1 (about 15-ounce) can vegetarian refried black beans, such as Amy's
- 1 cup unsweetened coconut flakes
- 1/2 cup raw pumpkin seeds
- 3 tablespoons unrefined coconut oil, divided
- Kosher salt
- 1 large avocado
- Crumbled feta cheese (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments