Kale Coconut And White Bean Tostadas

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Joy The Baker
Nutrition per serving    (USDA % daily values)
CAL
615
FAT
48%
CHOL
0%
SOD
20%

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Ingredients for 4 servings

12 tostada shells (or make tacos with corn tortillas)

1 lime cut into wedges

1 heaping cup shaved purple cabbage

1 bunch of radishes sliced

1 bunch dino kale

1/2 cup large unsweetened coconut flakes

1 tablespoons olive oil

1 tablespoon soy sauce

red chili flakes or sriracha sauce

1 14-ounce can white beans, drained and rinsed

1 tablespoon olive oil

2 tablespoons chopped chives

2 tablespoons chopped parsley

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