Medium | Servings: 6 | Ready In: 20 minutes | Yield: 12 tostadas Based on a classic Oaxacan pork dish, this vegan version of tostadas uses smoky bulgur for healthy flavor. Skip the grease and deep-frying by simply baking the tortillas in the oven. A dollop of creamy, spicy Tomatillo Guacamole knocks this out of the park! Serve these at your next party, enjoy for a Mexican breakfast, or simply enjoy for an easy, plant-based dinner! Ingredients For the Tomatillo Serrano Guacamole: 4 medium tomatillos 2 cloves garlic, unpeeled 1 serrano pepper* ¼ cup fresh cilantro, roughly chopped 1 large avocado ¼ teaspoon salt Yield: 2 cups Guacamole For the Tostadas: 12 corn tortillas 1 cup Bulgur 1 teaspoon smoked paprika ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper 2 plum tomatoes, seeded and diced Fresh cilantro leaves, to garnish How it’s Done To make the Tomatillo Serrano Guacamole: Preheat a small non-stick pan over medium-high heat. If possible, use cast iron or even a griddle. Husk, rinse, and halve the tomatillos. Halve the serrano pepper. Lay the tomatillos in cut-side down. Lay in the unpeeled garlic and serrano pepper. Cook until lightly charred, about 3-4 minutes. Flip and char the second side, another 2-3 minutes. Remove the garlic from the peel. Place the tomatillos, garlic, and serrano in a blender. Set aside for a few minutes to let cool. This is a good time to prepare