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By Kaylyn Elcock

Black Bean Tostadas with Cabbage Slaw

Name: Black Bean Tostadas with Cabbage Slaw
Cook time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American
Ingredients: 1 16 ounce can low sodium refried black beans; 1/2 cup pico de Gallo, drained; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1 10 oz package of shredded cabbage; 1 Cup thinly sliced radishes; 1 cup of grape tomatoes, halved; 1/2 cup thinly sliced red onion; 6 5 inch corn tostada shells; 6 ounces of queso fresco; Torn fresh cilantro

5 steps

Cook:20min

Updated at: Thu, 17 Aug 2023 03:01:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories314.5 kcal (16%)

Total Fat19.1 g (27%)

Carbs26.4 g (10%)

Sugars4.3 g (5%)

Protein11.4 g (23%)

Sodium643.6 mg (32%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 16 ouncecan low sodium refried black beans

½ cuppico de Gallo

drained

4 tablespoonsolive oil

2 tablespoonsred wine vinegar

1 teaspoondried oregano

½ teaspoonkosher salt

1 x 10 ozcabbage

shredded

1 cupradishes

thinly sliced

1 cupgrape tomatoes

½ cupred onion

6 ouncesqueso fresco

fresh cilantro

Torn

Instructions

Step 1

1. Combined beans and pico de Gallo in a small saucepan. Cook over medium, stirring often until hot about 5 minutes. Remove from heat and cover to keep warm

Step 2

2. Whisk together oil, vinegar, oregano, and salt in a large bowl

Step 3

3. Add cabbage, radishes, tomatoes and onions and toss to combine. Let stand for five minutes

Step 4

4. Spread each tostada shell with one thirds cup bean mixture, top with One Cup cabbage mixture and 1/4 cup queso fresco

Step 5

5. Garnish with cilantro of desired