1 bell pepper, chopped
1 medium onion, chopped
3 cloves garlic
1 cup, packed chopped kale
2 cups cooked black or red beans or low sodium or no-salt-added canned beans
1 small tomato diced
1 small can low sodium or no-salt tomato sauce
1 cup shredded carrots
2 teaspoons ancho chili powder
1 teaspoon ground corriander
1/4 teaspoon red pepper flakes, or to taste
1 cup chopped cilantro
3 cups of julienned/chopped romaine lettuce
1 pound shrimp (optional)
1 1/2 cups salsa (made my own, recipe follows):
6 small tomatillos (husked, cleaned and roasted on a dry skillet)
1 large tomato (roasted on a dry skillet)
2 jalapeños (roasted on a dry skillet, deveined and seeded)
Blend the tomato and jalapeños first to ensure the jalapeños get completed emulsified Then add the tomatillos and blend until they are pureed, add water as need to get things moving.
Saute the bell pepper, onion, garlic, kale, and tomato in a small amount of water (1-2 tlbspns) for about 7 minutes in a large pot oer medium high heat. Then add that mixture to a food processor or blender and puree until smooth and then return to the pot. Add the beans, carrots, salsa, tomato sauce and spices. Let this simmer on low heat for about 15 minutes, stirring occasionally until the mixture has reduced and thickened.
(Optional shrimp addition) While the mixture is simmering take about a cup of the mixture and add it to a small pan on medium heat, once its starts to simmer add your shrimp and cook for about 5-6 minutes or until pink. Remove from hit and set aside, once the veggie mixture is ready to serve top you tostada with desired amount of shrimp. Or you can use cooked shrimp and repeat the method above except you with just be reheating the shrimp.
To serve: place some romaine on a tostada, then spoon some of the vegetable sauce onto your tosada and garnish with cilantro, avocado and salsa.