Vegetable and Bean Tostadas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle. Preheat 450 degrees. Spray tortillas with oil spray and spread on a baking sheet. Bake until lightly brown and crisp, 8-10 minutes.

Step 2

Heat 1.5 tsp oil in a skillet over med heat until shimmering. Add bell pepper and onion and cook until soft and lightly brown, 5-7 minutes. Stir in garlic and cook until fragrant. Off heat, stir in 1.5 tsp lime juice and salt and pepper to taste. Transfer to bowl and cover.

Step 3

Heat remaining oil over med heat until shimmering. Add beans, their liquid, jalapenos, and 1.5 tsp jalapeno brine. Cook, mashing beans until the mixture is thickened, about 5 minutes—season with salt and pepper.

Step 4

Toss coleslaw mix with remaining jalapeno brine and season with salt and pepper.

Step 5

Spread bean mixture evenly over tortillas, top with queso fresco, cooked vegetables, and slaw. Whisk sour cream and remaining lime juice together and drizzle over the top. Sprinkle with cilantro and serve.