Sweet Potato & Cilantro Pesto Tostadas

The cilantro pesto really adds a brightness to this yummy combination of textures and flavors. Serve with rice and beans for a complete fiesta!

Pesto

1 bunch parsley (flat or curly)

1/2 bunch cilantro

Juice from 2 limes

1/4 cup cashews

1/4 cup almonds (sliced is easiest)

1//2 tbsp chopped garlic (more if you like it spicy)

1tbsp olive oil

S & P to taste

Blend all ingredients in blender or food processor until smooth, drizzling in olive oil during blending. You can also drizzle a little water if the blender is having trouble with the nuts. 

Tostadas

6 corn tortillas

1/4 sweet potato- very thinly sliced

4 button mushrooms- thinly sliced

1/2 onion- thinly sliced

1 large roasted red pepper (the jarred kind packed in water)- patted dry and chopped

1 cup spinach leaves- big stems removed

1/2 cup vegan cheese of your choice (this time I used Vegan Rice cheddar style)

Preheat oven to 425 degrees. Spray bottom of large glass baking dish. Place two tortillas side by side and spray a little cooking oil on them. (this keeps them from curling when your assembling, plus adds crispiness when cooking) Spread a little bit of cilantro pesto on each tortilla, then a sprinkle of vegan cheese, and a layer of veggies- topping with spinach. Add another tortilla to each tostada- spray and repeat layer. Top with one last tortilla and spray. Bake for 10-15 minutes or until tortillas are brown and crispy and cheese and veggies are cooked. The thinner you slice the veggies, the more tender they come out in the end since the cooking time is pretty fast. Top with a dollop of tofutti and green onions.