Healthy Mexican black bean and avocado tostada topped with cabbage salad.
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.
Chop them up and sauté them a bit.
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.
Mash some avocado with lime and salt. Spread a bunch on a tortilla.
Add a spill of beans and veggies.
Toss together a little cabbage salad with corn and put a handful on top.
Finish with a flourish of pepitas and feta.
Done! Let’s eat!
Black Bean and Avocado Tostadas with Cabbage Salad
Ingredients
Tostadas
- 2 Tbsp 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 tsp lime juice
- 1/8 tsp 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 Tbsp lime juice
- 2 Tbsp olive oil
- 1 1/2 Tbsp honey
- ¼ tsp kosher salt
- ¼ tsp black pepper
- handful of feta cheese
- pepitas
Instructions
- 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.
- 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.
- Peel, cube and smash the guacamole, lime juice and salt in a small bowl. Spread on the tortillas.
- 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.
- Top the tortillas with a layer of black beans, then salad. Finish with a flourish of pepitas and feta cheese before serving.
cheri says
Love meals like this Susan, looks flavorful and crunchy, spicy and sweet. Lovely pics too!
The Wimpy Vegetarian says
I had it 3 days in a row last week for lunch, cheri! Crazy, but now I’m craving it for dinner tonight. I’m sure my husband’s getting tired of it now 🙂
Lynda says
What a great veggie light option for cinco de mayo!
The Wimpy Vegetarian says
Thanks Lynda! Happy Cinco de Mayo to you!
lizthechef says
Just don’t forget the margarita 😉
The Wimpy Vegetarian says
What was I thinking???!!! Yes, margaritas all around 🙂
Rosemary Mark says
Great photos Susan, I can see how you couldn’t not share! Recipe is surely yummy too.
The Wimpy Vegetarian says
Thanks Rosemary! It was a lot of fun to shoot. It was so photogenic, it was hard to mess up 🙂
apuginthekitchen says
Love this dish, I want to make it this week, love the cabbage salad, so fresh and crunchy.
The Wimpy Vegetarian says
I think you’ll really like it, Suzanne! Happy Cinco de Mayo to you 🙂
colleen @ foodietots says
So pretty with the purple cabbage! My kids are newly obsessed with crispy taco shells — we’ll have to experiment with tostadas next.
The Wimpy Vegetarian says
It could be a great way to segue them into salads! Thanks so much, and thanks for stopping by 🙂
Cynthia says
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!
Choc Chip Uru says
A salad with a twist, delicious tostada idea 😀
Love it!
Cheers
Choc Chip Uru
Christy @ Confessions of a Culinary Diva says
Mmmm….love this! Will be making it for lunch this week!
cindy z says
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!
The Wimpy Vegetarian says
Thanks soooo much for letting me know!! I’m so so happy you liked it so much 🙂
mjskit says
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!
Yosef - This American Bite says
Drooling over this… looks awesome.
Roz @ La Bella Vita Cucina says
Gorgeous! Love this meatless recipe! Thank you!!!!!
The Wimpy Vegetarian says
Thanks so much Roz!!!