Print Recipe
5 from 1 vote

Black Bean and Avocado Tostadas with Cabbage Salad

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Cuisine: Mexican
Author: Susan Pridmore



  • 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


  • 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.