Kale Coconut And White Bean Tostadas

Name: Kale Coconut And White Bean Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 397 grams white beans, drained and rinsed; 2 Tbsps chopped chives; 1 bunch dino kale; 1 lime cut into wedges; 1 Tbsp olive oil; 2 Tbsps chopped parsley; 237 milliliters heaping cup shaved purple cabbage; 1 bunch radishes sliced; 1 Tbsp soy sauce; 4 servings red chili flakes or sriracha sauce; 12 tostada shells (or make tacos with corn tortillas); 118 milliliters unsweetened coconut flakes

The recipe Kale Coconut And White Bean Tostadas could satisfy your Mexican craving in around 45 minutes. This recipe makes 4 servings with 483 calories, 13g of protein, and 23g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. If you have lime, chives, sriracha sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Ingredients

Servings:

397grams

white beans, drained and rinsed 2Tbsps

chopped chives 1bunch

dino kale 1

lime cut into wedges 1Tbsp

olive oil 2Tbsps

chopped parsley 237milliliters

heaping cup shaved purple cabbage 1bunch

radishes sliced 1Tbsp

soy sauce 4servings

red chili flakes or sriracha sauce 12

tostada shells (or make tacos with corn tortillas)118milliliters

unsweetened coconut flakes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.