Roasted Tomatillo and Avocado Salsa

1. Preheat oven to 450°F.
2. Remove the paper-y skin off the tomatillos and cut in half. Add tomatillo and garlic cloves (with the skin on) to a baking pan and drizzle on olive oil. Toss well and place tomatillos cut-side. Roast for 20 minutes.
3. Remove the garlic clove from the skin and add to a blender. Add tomatillos and all the juices from the baking pan. Add avocado, scallions, jalapeno, red onion, cilantro, lime juice, and salt and pepper to taste. Pulse until you have a smooth salsa. Pour into a container and refrigerate until ready to use!

Curtido

1. Add cabbage, onion and carrot to a small bowl.
2. Add vinegar, salt and sugar to a small saucepan. Stir over medium heat until all the salt and sugar has dissolved.
3. Pour the brine over the cabbage slaw and mix well. Refrigerate until ready to use!

Veggie Tostada

1. Pre-heat oven to 350°F.
2. Add kidney beans and 1/4 cup of water to a saucepan. Heat over medium heat for 2-3 minutes. Add taco seasoning and use a potato masher to mash the beans. Heat for another 2-3 minutes.
3. Spread 1 1/2 tablespoons of the beans onto each tostada and place on a baking sheet. Top with shredded cheese. Bake the tostadas for 5 minutes, or until the cheese has melted.
4. Top each tostada with curtido, diced tomato, crumbled cotija cheese, a dollop of sour cream, roasted tomatillo and avocado salsa and cilantro. Serve immediately! Enjoy!