Crispy Bean Tostadas
Ingredients
Pickled Red Onions
-
½
medium
red onion
-
1
tablespoon
white vinegar
-
1
juice of 1
lime
-
a pinch of
salt
Jicama-Cilantro Slaw
-
2
cups
shredded green cabbage
-
½
cup
fresh cilantro leaves
-
½
cup
jicama, sliced
-
1
juice of 1
lime
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
to taste
salt and black pepper
Tostadas
-
6
corn tortillas
-
to taste
salt
-
2
cans (16 ounces each)
vegetarian refried beans
-
3
large
ripe avocados
-
1
juice of 1
lime
-
½
cup
halved grape tomatoes
-
½
cup
crumbled queso fresco or feta cheese
Instructions
- Prepare the pickled onions by mixing sliced onions with lime juice, vinegar, and salt, then let them sit.
- Make the slaw by combining cabbage, cilantro, jicama, lime juice, cumin, and chili powder in a bowl. Season with salt and pepper.
- Preheat the oven to 425°F. Brush both sides of the tortillas with olive oil or cooking spray, season with salt, and bake until crispy.
- Heat the refried beans gently and mash the avocados with lime juice and salt.
- Assemble the tostadas by spreading refried beans on each tortilla, adding smashed avocado, slaw, pickled onions, tomatoes, and queso fresco.
Nutrition Facts (estimated)
Servings
3 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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