Oops!  I apologize for publishing two blogs on the same day. I accidentally hit ‘publish now’ when I was trying to schedule the post to publish next week. Please forgive the double blogposts in your inbox today. –Sincerely,

Lindsey Thompson

Ingredients

• 4 Tostada shells
• Refried beans
• 1/2 beet, shredded with a cheese grater
• 1/4 red cabbage, thinly sliced
• avocado slices
• lime wedges
• Your favorite salsa or pico de gallo
• Optional: cheddar cheese and sour cream, or dairy free alternatives

Heat up your refried beans. While the beans are heating, use a cheese grater to shred half a beet. Thinly slice the red cabbage. Slice the avocado. This recipe assumes that you either bought your own salsa or pico de gallo or have already made your own.

Layer about 1-2 tablespoons of refried beans onto your tostada shell, sprinkle cheese if using ontop of the hot beans, then sprinkle about a tablespoon of shredded beet on top of the beans. Add your salsa or pico, then add a layer of red cabbage, avocado wedges and squeeze a lime over the whole thing. Top with sour cream or dairy-free alternative.

You are ready to serve. We usually do 2 tostadas a person with a side of steamed or sauteed veggies.

(this meal takes about 10 minutes to make, and is a great way to sneak some colorful veggies into your family’s diet. For most people, the salsa will overpower the beet flavor, leaving just a hint of the sweet root vegetable without the earthiness often associated with raw beets. It also blends warm and cool ingredients, so most digestive systems do well with this combo. Obviously, if you know that you need to avoid beans and corn, this meal may not be the right fit for you.)