Heart Tostadas with Black Beans
- Vegetarian
Why we love it:
Ingredients
- 2 15-ounce cans Black Beans
- 1⁄4 cup Water
- 1 teaspoon Kosher Salt (divided)
- 2 Tablespoons Chili Powder
- 2 cloves Garlic (divided)
- 2 Tablespoons Cider Vinegar
- 8 Corn Tortillas
- 4 Tablespoons Canola Oil (divided)
- 1⁄2 head Green Cabbage (or 3 cups slaw mix)
- 1⁄2 teaspoon White Sugar
- 1⁄2 teaspoon Ground Cumin
- 1 Avocado
- 1⁄2 cup Salsa (divided)
- 1⁄4 cup Monterey Jack Cheese (shredded - or cheddar, optional, to taste)
- 4 Tablespoons Sour Cream
- 2 Tablespoons Pepitas
Cooking Instructions
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1. PREHEAT THE OVEN TO 425 DEGREES
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2. BEANS
Open and drain the beans and place in a small pot with a ¼ cup of water. Add the chili powder and ½ teaspoon of salt. Bring to a simmer and if desired, mash with a fork to the desired consistency.
Mince garlic. Add ½ the minced garlic to the beans. Simmer beans, turning down heat until ready to serve.
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3. TOSTADAS
Cut a heart shape into the tortillas with a cookie cutter (or see Culinary Skills for the knife method). Use a cutter that is smaller than the tortilla, so the outer ring stays in tact too. Brush or rub the heart and the outer ring with about 1 Tablespoon of oil and a pinch of salt. Line up on a baking sheet and roast, flipping halfway through, for about 6 - 8 minutes or until crispy and deeply golden.
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4. CABBAGE
Shred cabbage finely.
In a bowl, whisk together the other ½ of the minced garlic, the vinegar, a pinch of salt, the sugar, cumin and remaining 3 Tablespoons of oil. Add the cabbage and toss to coat
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5. SERVING
Open and drain the beans and place in a small pot with a ¼ cup of water. Add the chili powder and ½ teaspoon of salt. Bring to a simmer and if desired, mash with a fork to the desired consistency.
Mince garlic. Add ½ the minced garlic to the beans. Simmer beans, turning down heat until ready to serve.