Ingredients
Equipment
Method
Make the poblano cashew cream
- Place 1 cup cashews in a heat-proof bowl. Pour enough boiling water over to cover them and set aside.
- Char the 2 poblanos over the gas flame of the stove until blackened on all sides. Cover with plastic wrap and set aside to cool. If you don't have a gas range you can use a broiler or grill to char them.
- Once poblanos are cool enough to handle, peel off skin and remove stem and seeds. Place in a high-speed blender or food processor.
- Drain the cashews and place in the blender with 2/3 cup water, the 1 tablespoon of white miso, the 2 tablespoons of lime juice and the 1 teaspoon of kosher salt. Blend until smooth. Set aside. Poblano cream can be made up to 5 days in advance.
Make the tostadas
- Heat oven to 425°F.
- Prepare the black beans through step 4. Use a potato masher to mash the beans so they are smooth enough to spread on the tostada. They don't have to be completely smooth. Cover and keep warm.
- Toss chayote with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon dried marjoram, 1/2 teaspoon chipotle pepper flakes, and 1 teaspoon ground coriander. Lay on a single layer on a baking sheet. Roast until tender and golden brown on the edges, about 30 minutes.
- While chayote is roasting, prepare the garnishes. Thinly slice the radishes and toss with the 2 tablespoons of lime juice and remaining 1/2 teapsoon salt, set aside. Thinly slice the lettuce, cut limes into wedges, and gather any other garnishes you'd like.
- Spread black beans on the tostada, top with chayote, drizzle with the poblano crema, then set all the other garnishes on the table to allow your friends and family to make thier tostada the way they like.
Nutrition
Video
Notes
- Peeling chayote: You can peel the chayote squash if you'd like. I don't mind the skin, but some people find it tough after roasting.
- Poblano Cashew Cream: This is a silky, super flavorful vegan cream sauce that you are going to want to put on everything. The miso might seem strange but it adds depth and umami. If you don't have it you can leave it out.
- Storage/Reheating: This is an awesome meal prep recipe because all the elements can be made in advance. Reheat the chayote in the oven or microwave and the beans can be reheated on the stove or in the microwave. Store all the elements separately in airtight containers for up to 5 days.
- Black beans: I strongly recommend using my best-ever canned black bean recipe (there's a reason it is called the "best ever") but if you would prefer, you can substitute canned black beans.