Tostadas With Beans Cabbage And Avocado Food

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW

Steps:

• Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
• Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
• Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
• Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
• Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

BLACK BEAN AND AVOCADO TOSTADAS WITH CABBAGE SALAD

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the peppers and scallions until softened. Stir in the black beans and liquid, and simmer until most of the liquid has been absorbed - about 5 - 6 minutes. Stir in the jalapeño slices and remove from the heat.
• Brush the remaining olive oil on a couple of flour tortillas. Warm up a skillet over medium-low heat and add a tortilla. Cook for about 30 seconds, flip and cook another 30 seconds. Repeat with the other tortilla(s). They should be slightly crispy.
• Peel, cube and smash the guacamole, lime juice and salt in a small bowl. Spread on the tortillas.
• Combine the cabbage, corn, and radishes in a medium bowl. Whisk together the lime juice, oil, honey, salt and pepper in a small bowl. Pour over the salad and toss with your hands until evenly coated.
• Top the tortillas with a layer of black beans, then salad. Finish with a flourish of pepitas and cojita cheese before serving.

TOSTADAS WITH BEANS, CABBAGE AND AVOCADO

Steps:

• Drain off about 1/2 cup of liquid from the beans, retaining it in a separate bowl to use later for moistening the beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and cook at a brisk simmer, stirring and mashing with the back of your spoon, a potato masher or a wooden pestle, until they thicken and begin to get crusty on the bottom. Stir up the crust each time it forms, and mix it into the beans. Cook until beans are thick but not dry, 10 to 15 minutes. They will continue to thicken and dry out when you remove them from the heat. Add liquid you saved from the beans if they seem too dry, but save some of the liquid for moistening the beans if you are serving them later. Taste and adjust salt (they probably won't need any as the broth reduces when you refry them).
• Cut tortillas in half. To toast in the microwave, place as many as will fit in a single layer in the microwave and microwave for 1 minute. The tortillas will be moist on the bottom. Flip them over and microwave for another minute. Flip again and zap for 30 seconds to a minute if they are still moist. Continue to zap in 30-second intervals until crisp. Alternatively, deep-fry tortillas in sunflower oil or grapeseed oil until crisp and drain on paper towels.
• Spread a layer of refried beans (about 2 tablespoons) over each tortilla half. Top with cabbage. Spoon salsa over the cabbage and top with sliced or diced avocado, a sprinkling of chopped toasted almonds and a sprinkling of queso fresco.

SPICY BEAN & AVOCADO TOSTADOS

Steps:

• Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.