2 cups Walnut Taco Meat
Juice of 1 lime
1/2 cup refried beans
3 tablespoons olive oil, divided
For the mango salsa:
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons minced red onion
2 teaspoons fresh lime zest (optional)
1 firm but ripe fresh mango, peeled, pitted and finely diced (about 1 1/4 cups)
1/2 small jalapeno pepper, stemmed, seeded and minced
For the tostadas:
6 corn tortillas
1 1/2 cups chopped romaine lettuce
Sour cream or plain Greek yogurt and lime wedges, for serving
Recipe courtesy of California Walnuts.
1. Preheat oven to 400°F.
2. Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and salt and set aside.
3. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Transfer walnut meat to a large skillet and cook over medium heat for 10 minutes, stirring frequently, until vegetables are cooked and the mixture is lightly browned.
4. Spray two large baking sheets with cooking spray. Lightly spray both sides tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt. Bake in the preheated oven for 5 minutes, flip and bake for another 5-10 minutes until the tortillas are crispy (like a chip).
5. To assemble the tostadas, spread a thin layer of refried beans across warm tostada shells. Next, spoon on walnut ‘meat’. Top with romaine lettuce and mango salsa. Serve with sour cream or Greek yogurt and lime wedges.