INGREDIENTS

4 cup of gluten-free Tostitos scoop

1/4 block tofu any kind, wash and shredded

1/2 zucchini wash and shredded

1 carrot wash and shredded

1/2 cup sweet corn fresh or frozen

1 tablespoon fresh lemon juice/or to taste

1 green chili wash and finely chopped(optional)

2 tablespoons coriander/or cilantro wash and finely  chopped

1 tablespoon of oil corn or canola/ or your  choice

1/2 avocado make half-inch pieces

A hand full of organic  baby spinach/ or whatever  you have

Salt to taste ( Tostitos scoop chips are already salty )

METHOD

1: Put a pan on stove medium-low heat, add oil in and let get hot then add tofu, zucchini, carrot, corn, green chili, salt, and lemon juice. Mix all well let cook for 3 minutes, then add coriander leaves, mix, and let cook one more minute, don’t overcook it has to be soft and same time crunchy.

2: Now lay all your scoop on a flat tray and add stuffing in your Tostitos scoop, one teaspoon in each scoop, add one piece of spinach and one piece of avocado on top of, serve as soon as you finish filling so they don’t become soft. they are so yum and very healthy.

Now if you want to use beans with all your stuffing then you can use moong bean or red kidney beans.

HERE IS HOW TO MAKE BEANS LET MAKE ONE CUP OF BEANS

INGREDIENTS

1 cup beans moong or red kidney beans ( which we use  for tacos)soak them overnight (if you want to use from the can, that ok your choice)

1 tablespoon oil corn or canola/or your choice

1/2 teaspoon cumin

1/4 teaspoon  ajwain seed

1 teaspoon red Kashmiri  chili ( just for nice color)

1/4 teaspoon turmeric

salt to taste

METHOD (IF YOU USE BEANS FROM A CAN THEN WASH THEM GOOD AND ALL SO USE THE SAME METHOD )

1:Wash soak beans with clean warm water, then add oil in a pressure cooker, add beans, cumin seed, ajwain, red chili, turmeric, salt to taste. Then add 3 cups water in the mix all well, cover lid, put the whistle on then put on stove high heat, let go of whistle 4 times, then turn the stove off and let the pressure release itself, it will take about 10 minutes.

2:Now open the lid and check beans, it will be nice and soft, if it is some water there then cook two or three minutes more and let all water burn and get thick, keep and stir so won’t get a stick on the bottom of the cooker.

3: Then you can add 1/2 teaspoon in each scoop then add stuffing, spinach piece, and one piece avocado, and serve to make sure it doesn’t get soft.

THIS IS STUFFING.                                         LAY SCOOP IN TRAY.                                          FIELD WITH STUFFING

    .          THIS FIELD  WITH BEANS AND STUFFING BOTH

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Note: They are very easy to make and healthy to eat, kids enjoy them too,  this is a good snack or appetizer, or lunch.

They are vegan, allergy-friendly, gluten-free, dairy-free, nut-free.