Black Bean Tostadas with Queso Fresco and Tangy Avocado Slaw
Uses KitchenAid® Grain and Rice Cooker for our homemade Refried Black Beans.
Ingredients
2 tablespoons water (30 mL)
1/2 lime (juiced)
2 tablespoons olive oil (30 mL)
1 teaspoon apple cider vinegar (5 mL)
1/2 teaspoon sea salt (2 g)
1 teaspoon garlic powder (5 g)
1/4 cup fresh cilantro (packed, hard stems removed, 8 g)
1/2 medium avocado (about 1/2 cup, 75 g)
1/2 cup Greek yogurt (or sour cream, 118 g)
refried black beans (homemade using recipe linked in the description or about 2 15-oz. cans)
1 medium tomato (diced, 123 g)
2 cups queso fresco (crumbled, 244 g)
1 pound cabbage (green or purple, 453 g)
8 tostada shells
Step by step
Special Equipment: Blender
Preheat the oven to 325ºF/163ºC to toast tostada shells. While the oven is preheating, prepare the dressing. Put all dressing ingredients in a blender and pulse until smooth.
Remove stem and hard center from cabbage, then slice the cabbage into cabbage slaw and toss the slaw in half of the dressing.
Place the tostada shells on a sheet pan and set in the oven to warm the shells for 3-4 minutes, or until oil comes through and the shells are golden and shiny.
Remove sheet pan from the oven and smear refried beans on each shell, generously sprinkle queso fresco cheese over the beans, then top with a mound of slaw, more queso fresco and diced tomatoes. Serve immediately with reserved dressing for additional garnish.