I was a vegetarian for seven years during my late teens and early twenties. While I no longer follow that lifestyle strictly, many habits from that time remain. I sprinkle nutritional yeast on buttered toast and popcorn, favor vegetable-forward meals most days, and always get excited at the farmer’s market. My husband and our two oldest kids share that enthusiasm for vegetables. We’d be model eaters if not for three picky little exceptions…
…My youngest three children. Our third-born, the pickiest for a while, is finally branching out from a potato-pea-corn rotation. He now tolerates herbs and will accept onions if he can’t identify them in a dish. Our fourth child has discovered salad—provided it drowns in Ranch dressing. The youngest, however, refuses to knowingly eat vegetables, though he happily nibbles clover in the yard. I’ll let him enjoy that green treat for now.
By a stroke of luck, I found that all three of them will happily eat dishes made with Wildwood Hi-Protein SprouTofu. That discovery has been a game changer. Wildwood’s philosophy—rooted in wholesome food without chasing fads—resonates with me. I use their tofu to boost smoothies, crumble it into dishes like Mapo Dofu, and rely on their Original Veggie Burgers and Meatless Crumbles for quick, satisfying meals. Their products are convenient for feeding gluten-free or vegetarian guests, too. I especially love making tostadas piled with refried beans and Wildwood Meatless Crumbles—Mexican Inspired—for a fun, family-friendly meal.
Miraculously, my anti-vegetable child devours these tostadas. WIN!
Double Stack Vegan Bean and Mexican Crumbles Tostada
Rebecca Lindamood
Pin Recipe
Ingredients
- 6 corn tortillas 6-inch
- ¾ cup refried beans
- 1 teaspoon canola or grapeseed oil plus more as needed
- 1 package Wildwood Meatless Crumbles Mexican Inspired
- Salsa and fresh chopped cilantro or parsley to taste
Instructions
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Quickly char the tortillas over a bare flame on a gas stovetop, or broil briefly if you don’t have a gas range. Warm a teaspoon of oil in a heavy-bottomed pan and swirl to coat. Fry as many tortillas as fit in the pan until golden and crispy on both sides, then transfer to a paper-towel-lined plate. Add more oil if needed and repeat with the remaining tortillas.
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When all tortillas are crisped, add the Wildwood Meatless Crumbles (Mexican Inspired) to the pan and heat according to the package directions.
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To assemble each double-stack tostada, place one tortilla on a plate, spread about 1/6 of the refried beans, then top with 1/6 of the warmed crumbles. Add a second tortilla, repeat the layers, and finish with a drizzle of salsa and a sprinkling of chopped cilantro or parsley. Serve immediately while crisp.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
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