Yum

H ealthy Mexican black bean and avocado tostada topped with cabbage salad.

Black Bean and Avocado Tostadas

Happy Cinco de Mayo!!!

In case you’re looking for something easy to make tonight for dinner that’s vegetarian and healthy, here’s a great tostada. I had some fun with photos this time, so there are a lot more than I usually post. But it’s such a colorful dish, I couldn’t resist.

First, start with some small sweet peppers and scallions.

Black Bean and Avocado Tostadas

Chop them up and sauté them a bit.

Black Bean and Avocado Tostadas

Add some black beans (I had some in the refrigerator I made earlier in the week in the slow cooker), and throw a tortilla in another skillet with a little olive oil.

Black Bean and Avocado Tostadas

Mash some avocado with lime and salt. Spread a bunch on a tortilla.

Black Bean and Avocado Tostadas

Add a spill of beans and veggies.

Black Bean and Avocado Tostadas

Toss together a little cabbage salad with corn and put a handful on top.

Black Bean and Avocado Tostadas

Finish with a flourish of pepitas and feta.

Black Bean and Avocado Tostadas

Done! Let’s eat!

Black Bean and Avocado Tostadas with Cabbage Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: Serves 2 - 3

Ingredients...

    Tostadas
  • 2 tablespoon extra-virgin olive oil, divided
  • 5 small baby sweet peppers (about 1 cup chopped)
  • 3 scallions (about 2/3 cup sliced)
  • 1 can cooked black beans
  • ¼ cup bean liquid or water
  • 8 pickled jalapeño slices
  • 2 to 3 flour tortillas
  • 1 avocado
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon kosher salt
  • Cabbage Salad
  • 3 cups lightly packed shredded red cabbage
  • corn kernels from 1 corn cob (about 1 cup)
  • 3 large radishes, sliced
  • 1 1/2 tablespoon lime juice
  • 2 tablespoon olive oil
  • 1 1/2 tablespoons honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • handful of feta cheese
  • pepitas

Directions...

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the peppers and scallions until softened. Stir in the black beans and liquid, and simmer until most of the liquid has been absorbed - about 5 - 6 minutes. Stir in the jalapeño slices and remove from the heat.
  2. Brush the remaining olive oil on a couple of flour tortillas. Warm up a skillet over medium-low heat and add a tortilla. Cook for about 30 seconds, flip and cook another 30 seconds. Repeat with the other tortilla(s). They should be slightly crispy.
  3. Peel, cube and smash the guacamole, lime juice and salt in a small bowl. Spread on the tortillas.
  4. Combine the cabbage, corn, and radishes in a medium bowl. Whisk together the lime juice, oil, honey, salt and pepper in a small bowl. Pour over the salad and toss with your hands until evenly coated.
  5. Top the tortillas with a layer of black beans, then salad. Finish with a flourish of pepitas and feta cheese before serving.
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19 Responses to “Black Bean-Avocado Tostadas with Cabbage” Subscribe

  1. cheri May 5, 2014 at 9:47 am #

    Love meals like this Susan, looks flavorful and crunchy, spicy and sweet. Lovely pics too!
    cheri recently posted..Chicken with Caramelized Onion and Cardamon RiceMy Profile

  2. Lynda May 5, 2014 at 9:58 am #

    What a great veggie light option for cinco de mayo!

  3. lizthechef May 5, 2014 at 10:14 am #

    Just don’t forget the margarita ;)
    lizthechef recently posted..Stir-fried Asparagus with PancettaMy Profile

  4. Rosemary Mark May 5, 2014 at 10:27 am #

    Great photos Susan, I can see how you couldn’t not share! Recipe is surely yummy too.

  5. apuginthekitchen May 5, 2014 at 10:43 am #

    Love this dish, I want to make it this week, love the cabbage salad, so fresh and crunchy.
    apuginthekitchen recently posted..Small Plates- TapasMy Profile

  6. colleen @ foodietots May 5, 2014 at 11:00 am #

    So pretty with the purple cabbage! My kids are newly obsessed with crispy taco shells — we’ll have to experiment with tostadas next.

  7. Cynthia May 5, 2014 at 3:19 pm #

    This looks diVINE! I could eat a bathtub full of the cabbage salad alone. And just yesterday I picked up black beans to cook overnight in the crock pot. Note to self: cook beans tonight. Thank you Susan – you’ve outdone yourself here!
    Cynthia recently posted..WORDLESS WEDNESDAY: STOPPING TO SMELL THE ROSES, SOUTHERN CALIFORNIAMy Profile

  8. Choc Chip Uru May 6, 2014 at 3:56 pm #

    A salad with a twist, delicious tostada idea :D
    Love it!

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..Making It Easier With ZipList!My Profile

  9. Christy @ Confessions of a Culinary Diva May 12, 2014 at 10:25 am #

    Mmmm….love this! Will be making it for lunch this week!
    Christy @ Confessions of a Culinary Diva recently posted..#SundaySupper – Carrot Ginger Soup& Rejuvenating Eye Polish for Mother’s DayMy Profile

  10. cindy z May 16, 2014 at 7:11 pm #

    YUM! E! Let me say that again… YUM! E!

    Just ate this for dinner & we loved it. The cabbage salad is my new favorite slaw!

    The first photo is what originally captured my attention. Then when I read the ingredient list, I knew I had to try it – what a combo of different things – just delicious!

    Thank you. I will definitely be making this again and again – oh, yes, leftovers in the frig – umm, lunch tomorrow!

  11. mjskit May 20, 2014 at 8:25 pm #

    Sorry for the absence. I can see I’ve missed some pretty awesome dishes! These tostados are going to make a great meatless Monday for us! Thanks!
    mjskit recently posted..Green Chile and Lime Zest RelishMy Profile

  12. Yosef - This American Bite May 21, 2014 at 6:45 pm #

    Drooling over this… looks awesome.
    Yosef – This American Bite recently posted..Zucchini Pizza BoatsMy Profile

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