Chipotle Mexican Omelet Tostada

Chipotle Mexican Omelet Tostada
By Debbie Adler 

Serves 2

Must Have

1 gluten-free tortilla

1 cup chickpea flour

2 tablespoons nutritional yeast flakes

1 tablespoon chia seed, ground (I use a coffee grinder)

¼ teaspoon baking soda

½ teaspoon cumin powder

¼ teaspoon turmeric

¼ teaspoon chipotle chili powder

¼ teaspoon sea salt

1/8 teaspoon baking powder

3 tablespoons vegan, soy-free yogurt (I use So Delicious Dairy Free Plain Coconut Milk Yogurt)

1 Serrano pepper, diced

1/2 cup cilantro, roughly chopped

1 cup water

Toppings

Heirloom tomatoes

Avocado

Black beans

Cilantro

Hot sauce

Must Do

Preheat the oven to 350°F. Line a 9-inch round spring form cake tin with parchment paper.

Whisk together the chickpea flour, nutritional yeast, chia seeds, baking soda, cumin, turmeric, chipotle powder, salt and baking powder in a large bowl. Made a well in the middle.

Add the yogurt, Serrano pepper, cilantro and water and stir to combine.

Pour the batter evenly into the prepared cake tin.

Bake until the omelet bounces back slightly to the touch, about 25 minutes.

Heat the tortilla in a sauté pan over low heat until the tortilla gets crisp, about one minute on each side.

Transfer the cake tin from the oven to a wire rack and let sit for 5 minutes before removing the spring form circle.

To assemble the tostada, place the tortilla on a large plate and top it with the omelet.

Cut the tostada into quarters with a pizza slicer and serve with desired toppings.

Note: An easy way to transfer the omelet onto the tortilla is to leave the parchment paper on until the tortilla is plated. Then place your hand under the parchment-lined omelet, flip it onto the tortilla and peel the parchment paper off.

Serving size: 1 tostada CALORIES 100; TOTAL FAT 2.5g; PROTEIN 4.5g; CHOLESTEROL 0.0g; SODIUM 50mg; FIBER 2.7g; SUGARS 3.3g; TOTAL CARBOHYDRATE 15.0g