
Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw
Ingredients (19)
- 1/2 medium red onion, thinly sliced
- Juice of 1 lime
- 1 tablespoon white vinegar
- Pinch of salt
- 2 cups shredded green cabbage
- 1/2 cup fresh cilantro leaves
- 1/2 cup 1/4-inch-thick slices peeled jicama, or additional shredded cabbage
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 6 corn tortillas
- Extra-virgin olive oil or cooking spray
- Salt, to taste
- 2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
- 3 large ripe avocados, pitted and peeled
- Juice of 1 lime
- 1/2 cup halved grape tomatoes
- 1/2 cup crumbled queso fresco or feta cheese
Directions
Learn how to make this recipe at Cookie and Kate