Black Bean and Avocado Tostadas with Cabbage Salad

A simple Mexican tostada on a fried flour tortilla, with guacamole, black beans, peppers and a cabbage and corn salad.

5 from 1 vote

Black Bean and Avocado Tostadas with Cabbage Salad

This simple Mexican tostada recipe uses a crisped corn tortilla as the base, although you can also use a flour tortilla. It's topped with guacamole, black beans, and peppers and finished with a cabbage salad with corn, radishes, and lime.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Mexican

Keyword: easy tostada recipe, tostada recipe

Servings:

Calories: 624.2kcal

Author: Susan Pridmore

Equipment

Chef's knife
Large skillet
griddle
Medium-size mixing bowl

Ingredients

Tostadas

2 tablespoons extra-virgin olive oil divided
1 cup chopped red bell pepper or mix the colors of the peppers
⅔ cup sliced scallions
14.5 ounce can of black beans with the liquid or cook your own from dried black beans
8 slices pickled jalapeño
4 corn tortillas
1 cup guacamole

Cabbage Salad Topping

3 cups lightly packed shredded red or green cabbage
1 cup corn kernels cut from 1 corn cob
3 medium radishes, sliced
1 ½ tablespoons lime juice
2 tablespoons extra virgin olive oil
1 ½ tablespoons honey
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup cojita cheese
2 tablespoons pepitas or roasted pumpkin seeds

Instructions

Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the peppers and scallions until softened.
Stir in the black beans and their liquid, and simmer until most of the liquid has been absorbed - about five to six minutes.
Stir in the jalapeño slices and remove from the heat.
Brush the remaining olive oil on the corn tortillas. Warm up a griddle over medium heat and add the tortillas. Cook for about 30 seconds on each side until crispy.
Divide the guacamole between the tortillas and spread it as evenly as possible. Top with the bean mixture.
Combine the cabbage, corn, and radishes in a medium bowl. Whisk together the lime juice, oil, honey, salt, and pepper in a small bowl. Toss it with the salad.
Top the tostadas with the salad and finish with a sprinkling of cotija cheese and pepitas..

Nutrition