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Black bean tostadas with cabbage, cotija cheese, sour cream, and cilantro

Tasty Black Bean Tostadas

Community rating
Prep time: 10 mins
Yield: 2 to 3 people

Description

Figure two tostadas per person—maybe three for heartier appetites. Make one recipe if you like, but you’ll never regret doubling it. The black bean spread is just a quick whir in the food processor, but with extra already made, you can have lunch or dinner on the table in just minutes.

Ingredients

  • 1 can (15-16 oz) black bean, drained
  • 1/2 cup store-bought salsa
  • 1/2 teaspoon cumin
  • 1/4 cup packed cilantro leaves, plus extra for topping
  • 2 cups finely shredded cabbage
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons fresh lime juice, plus extra wedges for serving
  • 6 tostadas (6 inches in diameter) or I-Can’t-Believe-They’re-Not-Fried Tortillas (left whole)
  • 1/3 cup dairy or plant-based sour cream (thinned with 2 tablespoons dairy or plant milk)
  • 1/2 cup crumbled Cotija or feta cheese or vegan feta

Instructions

  • Place black beans, salsa, cumin and 1/4 cup cilantro leaves in a food processor; process to puree. Turn into a microwave-safe bowl, cover and microwave on high power until hot, 1 to 2 minutes; set aside.
  • Toss cabbage with oil and a sprinkling of salt and pepper; toss to coat. Add lime juice; toss to coat again.
  • Spread about 1/4 cup of the bean spread over each tostada; top with a portion of cabbage and cheese. Drizzle with sour cream and garnish with cilantro leaves. Serve immediately.