Name: Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw Recipe
Prep time: 25 min
Cook time: 10 min
Yield: 6
Ingredients: For Pickled Red Onions:; ½ medium red onion; 1 lime; 1 tbsp white vinegar; pinch salt; For Jicama-Cilantro Slaw:; 2 cups shredded green cabbage; ½ cup fresh cilantro leaves; ½ cup jicama; 1 lime; ½ tsp ground cumin; ½ tsp chili powder; salt and freshly ground black pepper; For Tostadas:; 6 corn tortillas; extra-virgin olive oil; salt; 36 oz vegetarian refried beans; 3 large Ripe Avocados; 1 lime; ½ cup halved grape tomatoes; ½ cup crumbled queso fresco

crispy-bean-tostadas-with-smashed-avocados-and-jimaca-cilantro-slaw-recipe

How To Make Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

Savor a loaded Mexican dish with these bean tostadas. They come with crispy tortillas layered with refried beans, pickled onions, tomato, and cheese.

Preparation: 25 minutes

Cooking: 10 minutes

Total: 35 minutes

Serves:

Ingredients

For Pickled Red Onions:

½medium red onion,thinly sliced
1lime,juiced
1tbspwhite vinegar
pinchsalt

For Jicama-Cilantro Slaw:

2cupsshredded green cabbage
½cupfresh cilantro leaves
½cupjicama,¼-inch-thick slices peeled, or additional shredded cabbage
1lime,juiced
½tspground cumin
½tspchili powder
salt and freshly ground black pepper,to taste

For Tostadas:

6corn tortillas
extra-virgin olive oil,or cooking spray
salt,to taste
36ozvegetarian refried beans,(2 cans), or 1 batch homemade refried beans
3large ripe avocados,pitted and peeled
1lime,juiced
½cuphalved grape tomatoes
½cupcrumbled queso fresco,or feta cheese

Instructions

To make the pickled onions, in a medium bowl, combine the sliced onions with the lime juice, vinegar, and salt and stir until the onions are well coated.
Let the onions sit while making the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
To make the slaw, in a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin, and chili powder. Season with salt and pepper to taste, and set aside.
Preheat the oven to 425 degrees F.
Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet.
Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
Gently heat the refried beans in the microwave or on the stovetop.
In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt to taste.
Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes, and queso fresco. Serve immediately.