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Veggie Tostadas

Prep Time: 20 minutes 

Cook Time: 15-20 minutes

Servings: 12



12 small CrepiniⓇ  Egg Wraps with (Cauliflower or Gluten-Free Grains)
1 tablespoon vegetable oil
1 red or green bell pepper, sliced thin
1 small zucchini, diced
½ small yellow onion, sliced thin
1 teaspoon ground cumin
½ teaspoon fine sea salt
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
3 ounces (¾ cup) shredded dairy-free Colby Jack cheese
1 cup iceberg lettuce, shredded
1 large avocado, sliced thin


For the Creamy Cilantro Lime Sauce

½ cup raw cashews, soaked in water overnight and then drained
½ cup unsweetened almond milk
2 tablespoons lime juice
¼ cup fresh cilantro, packed
1 clove garlic
¼ teaspoon ground cumin
¼ teaspoon kosher salt



  1. Make the creamy cilantro lime sauce: add all ingredients to a high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to chill.
  2. Cook the vegetables: warm oil in a 10-inch nonstick pan placed on a stove set to medium heat. 
  3. Add pepper, zucchini, onion, cumin, salt, chili powder, and black pepper to the pan. Cook, stirring constantly until onions and peppers are translucent, 7-9 minutes. Transfer to a plate. 
  4. Turn airfryer to 400°F. Top each Crepini with 2 tablespoons of cheese and place in the airfryer. Bake until crispy and golden brown, 3-4 minutes.
  5. Top each Crepini with ¼ cup cooked veggies, some lettuce, and avocado. Drizzle tops with the creamy cilantro lime sauce and serve!