Mini Bean Tostadas

Ingredients: Vegan Sour Cream – 14 oz. silken tofu – 2 tablespoons lemon juice – 2 tablespoons apple cider vinegar – 2 tablespoons olive oil – 1 teaspoon coconut nectar or other liquid sweetener – salt

Ingredients: Tostadas – corn or brown rice tortillas  – 28 oz. refried beans - 1 teaspoon per tostada – Pico de Gallo - 1 teaspoon per tostada – Vegan Sour Cream - ½ teaspoon per tostada – coconut oil spray or other oil

 Preheat oven to 350°. Vegan Sour Cream: Squeeze water out of tofu through a fine mesh sieve. Blend all ingredients in a food processor until smooth.

 Preheat oven to 350°. Vegan Sour Cream: Squeeze water out of tofu through a fine mesh sieve. Blend all ingredients in a food processor until smooth.

 Tostadas: Using a cookie cutter or a can, cut out tortilla rounds. Spray cupcake pan with coconut oil spray or other oil.

 Tostadas: Using a cookie cutter or a can, cut out tortilla rounds. Spray cupcake pan with coconut oil spray or other oil.

 Bake at 350° for 10-15 minutes, or until crispy. Layer tostadas with heated refried beans, vegan sour cream, and pico de gallo.

 Bake at 350° for 10-15 minutes, or until crispy. Layer tostadas with heated refried beans, vegan sour cream, and pico de gallo.

Click to get  the recipe @ createmindfully.com