These tortilla cutouts are a distant relative of churros, but aren’t fried! Using heart healthy coconut oil and whole wheat tortillas, make this a fun and healthy activity to do with the entire family!
Combine sugar and cinnamon in a small bowl. Mix and set aside.
Melt coconut oil and vanilla in a small pot over low heat.
Meanwhile, punch out tortillas with Halloween cookie cutters. Lay out on a parchment lined sheet tray fitted with a cooling rack. Brush tortillas with oil mixture, flip and brush opposite side. Bake for 8 minutes. Remove from oven and quickly sprinkle sugar mixture over tortilla, flip and sprinkle over other side. Cool completely.
Cut tortillas into individual serving sizes with a 2" round cookie cutter
Brush top and bottom tortillas with olive oil, season with salt & pepper
Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
Meanwhile, preheat grill to high.
Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
Transfer grilled vegetables to a food processor. Pulse until chunky.
Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
Place beans in a medium mixing bowl and smash with a fork.
Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
