Tostadas with Refried Black Beans & Pickled Cabbage & Onion
 Serves |  Total Time |
|---|---|
| 2-4 | 35 minutes |
Ingredients - Tortillas
4 corn tortillas
1 Tbsp olive oil
Ingredients - Pickled Cabbage
0.25 head green cabbage
1 small red onion
1 jalapeño
2 cups white wine vinegar
0.5 cup water
3 Tbsp sugar- 0.5 tsp salt
Ingredients - Beans
- 0.5 medium yellow onion
- 2 Tbsp olive oil
- 0.25 tsp salt
1 tsp cumin
1 15.5-oz can black beans- 1 cup water
- 0.25 tsp chipotle powder
Ingredients - Garnish
1 avocado (optional)- some cilantro
Cookware
- 1 sheet pan
- 1 medium bowl
- 1 small saucepan
- 1 medium saucepan
- 1 potato masher or the back of a fork
- 1 tongs
Instructions
Step 1
Heat the oven (with the oven rack in the middle) to 375°F.
Step 2
Put the corn tortillas on a sheet pan and brush both sides with the olive oil. Bake 12 to 15 minutes, until crisp.
Step 3
For the pickled cabbage and onion, as thinly as you can, slice the green cabbage, red onion, and jalapeño and put into a medium bowl.
Step 4
In a small saucepan, combine the white wine vinegar, water, sugar, and salt over medium-high heat. Let it come to a boil. Once the sugar is dissolved, pour over the cabbage mixture and toss. Let cool to room temperature, stirring occasionally, until wilted but still crisp (the cabbage mixture will slowly become submerged in the vinegar mixture as it wilts).
Step 5
For the beans, finely chop the yellow onion. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and salt and cook, stirring occasionally, for 5 to 6 minutes, until softened. Add the cumin and cook, stirring, for 30 seconds. Add the black beans, 1 cup water, and the chipotle powder. Reduce the heat to medium and simmer for 10 minutes. Use a potato masher or the back of a fork to mash the beans. Continue to simmer, stirring often, for 3 to 4 minutes, until the beans are thick.
Step 6
Build your tostadas: Dividing evenly spread the beans over the tortillas. Add some slices of avocado (optional). Use tongs to lift out some of the pickled cabbage mixture, shaking of excess vinegar mixture, and top the tostadas. Top with cilantro as well.
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