Vegetarian Black Bean Tostadas

  • 4 Sprouted Corn Tortillas
  • 1 tbsp + 2 tsp olive oil
  • 2 cups shredded green cabbage
  • ½ cup cilantro, chopped
  • 1/3 cup white onion, sliced
  • ½ cup white onion, diced
  • ¼ cup vegan mayo
  • 2 tsp lime juice
  • 1 can of black beans, rinsed and drained
  • Avocado, sliced
  • ½ tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 tsp cumin
  • 2 + ½ tsp salt
  • 1+½ tsp pepper

Preheat the oven to 425 degrees Fahrenheit.

Brush both sides of the tortillas generously with 2 tsp olive oil, season with 1 tsp salt, and arrange in a single layer on a baking sheet.

Bake for 4 minutes, then flip and bake for 4 more minutes until the tortillas are crisp. Set aside until time for assembly.

Next, prepare the cabbage slaw by thinly slicing 2 cups green cabbage, 1/3 cup white onion, and roughly chopping ½ cup cilantro. Add 2 tsp lime juice and ¼ cup vegan mayo to a bowl. Stir until well combined. Mix in the cabbage, onion, and cilantro. Stir, then season with ½ tsp salt and 1/2 tsp pepper and refrigerate until time to serve.

Using a medium-sized sauté pan, add 1 tbsp olive oil and ½ cup diced onion. Sautee until the onion is translucent. Add ½ tsp chili powder, ¼ tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1 tsp pepper, then mix until well combined. Add 1 can of rinsed and drained black beans to the pan, along with ¼ cup water. As the beans cook, use a spatula to smash them down lightly to make a black bean mash.

To assemble the tostadas, start with a crispy corn tortilla, then add a few spoonfuls of the black bean mixture, top with slaw, avocado slices, and cilantro.

Enjoy immediately! This recipe serves 4.