Black Bean Tostadas with Queso Fresco and Tangy Avocado Slaw

Ingredients


  • 8 tostada shells
  • 1 pound (453g) green or purple cabbage
  • 2 cups (244g) queso fresco, crumbled
  • 1 medium (123g) tomato, diced
For tangy avocado dressing:
  • ½ cup (118g) greek yogurt (or sour cream)
  • ½ (75g) medium avocado (about ½ cup)
  • ¼ cup (8g) packed fresh cilantro (hard stems removed)
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2g) sea salt
  • 1 teaspoon (5ml) apple cider vinegar
  • 2 tablespoons (30ml) olive oil
  • Juice of half a lime
  • 2 tablespoons (30ml) water

Special Equipment


Cook Time: 30 Minutes
Servings: 4 Servings


Nutrition - 1 Serving


Calories -------------------- 420
Fat --------------------------- 31g
Carbs ----------------------- 28g
Protein --------------------- 10g
Sugars ---------------------- 5g
Dietary fiber -------------- 6g
Cholesterol --------------- 50mg
Sodium -------------------- 680mg

Instructions


  1. Preheat the oven to 325ºF/163ºC to toast tostada shells. While the oven is preheating, prepare the dressing. Put all dressing ingredients in a blender and pulse until smooth.
  2. Remove stem and hard center from cabbage, then slice the cabbage into cabbage slaw and toss the slaw in half of the dressing.
  3. Place the tostada shells on a sheet pan and set in the oven to warm the shells for 3-4 minutes, or until oil comes through and the shells are golden and shiny.
  4. Remove sheet pan from the oven and smear refried beans on each shell, generously sprinkle queso fresco cheese over the beans, then top with a mound of slaw, more queso fresco and diced tomatoes. Serve immediately with reserved dressing for additional garnish.

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