Tostadas

• 8 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded purple cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese or feta
• 1 lime, cut into wedges
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste
• 1/4 cup mayonnaise
• 1 tablespoon fresh lime juice
• Vegetable oil for frying

Steps

1. 1 In a small bowl, mix mayonnaise with lime juice; set aside.
2. 2 In a medium bowl, combine black beans, cumin, chili powder, garlic powder, and a pinch of salt.
3. 3 In another bowl, toss cabbage, diced tomatoes, and cilantro with a squeeze of lime juice and a pinch of salt.
4. 4 Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
5. 5 Fry each tortilla for about 30 seconds per side until crispy, then drain on paper towels.
6. 6 Spread a layer of the mayo mixture on each tortilla.
7. 7 Top with a scoop of seasoned beans and a generous helping of cabbage slaw.
8. 8 Finish with a sprinkle of cotija cheese and a lime wedge on the side.

Nutrition

Tips

• For a quicker prep, use pre-shredded cabbage.
• If you prefer not to fry, toast the tortillas in a dry skillet or oven until crispy.
• Feel free to add grilled chicken or fish for a non-vegetarian option.

Storage

Store assembled tostadas in the fridge for up to 2 days. Reheat gently in a toaster oven to keep the tortillas crispy.

Serving Suggestions

• Pair with a fresh mango salsa or a cooling avocado crema.
• Serve with a side of Mexican rice or a simple green salad.

FAQ