Black Bean Tostadas with Cabbage Slaw

Name: Black Bean Tostadas with Cabbage Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil; 1 yellow onion (medium, diced); 2 clove garlic (minced); 2 can black beans (15 ounce, rinsed and drained); 0.5 cup vegetable broth; 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon cayenne pepper; 0.5 teaspoon kosher salt; 0.25 cup fresh cilantro (chopped); 6 corn tostada shells; 2 avocados (medium); 2 tablespoon lime juice; 3 cup green cabbage (shredded); 0.25 cup mayonnaise; 1 tablespoon apple cider vinegar

Crispy corn tostada shells topped with seasoned black beans, a creamy avocado smash, and a bright, tangy cabbage slaw for a flavorful and satisfying vegetarian meal.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $1.76/serving

Dietary

Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Pescatarian
Low-Sugar
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (medium, diced)
2 clove garlic (minced)
2 can black beans (15 ounce, rinsed and drained)
0.5 cup vegetable broth
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon cayenne pepper
0.5 teaspoon kosher salt
0.25 cup fresh cilantro (chopped)
6 corn tostada shells
2 avocados (medium)
2 tablespoon lime juice
3 cup green cabbage (shredded)
0.25 cup mayonnaise
1 tablespoon apple cider vinegar

Instructions

For the black beans: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
Stir in 2 (15 ounce) cans black beans, 1/2 cup vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (if using), and 1/2 teaspoon kosher salt. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the liquid has slightly reduced. Mash about half of the beans lightly with a fork or potato masher for a creamier texture. Stir in 1/4 cup chopped fresh cilantro.
For the avocado smash: In a small bowl, mash 2 medium avocados with 1 tablespoon lime juice and a pinch of kosher salt.
For the slaw: In another small bowl, whisk together 1 tablespoon lime juice, 1/4 cup mayonnaise, and 1 tablespoon apple cider vinegar. Toss with 3 cups shredded green cabbage.
To assemble, spread the warm black beans evenly over 6 corn tostada shells. Top each with a dollop of avocado smash and a generous spoonful of cabbage slaw. Serve immediately.

Notes

Add your favorite salsa or hot sauce if you prefer extra spice. The slaw can be made a few hours ahead of time.

Nutrition (per serving)

Calories: 420
Protein: 14.5 g
Carbohydrates: 44.5 g
Fat: 24 g
Fiber: 12 g
Sodium: 680 mg
Saturated Fat: 3 g
Sugar: 4 g
Cholesterol: 10 mg