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Melanie

Black Bean Tostadas

Don’t let the multiple components fool you—this recipe comes together fast. Prep the pico de gallo the day before or use a store-bought version to speed things up. A pre-shredded coleslaw mix keeps things effortless, too. The payoff is a crisp, flavorful vegetarian meal that’s both satisfying and wonderfully light.
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Prep Time 1 hour
Cook Time 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 6 whole hard-boiled eggs sliced or quartered
Pico de Gallo
  • 1 whole white onion small diced
  • 10 whole roma tomatoes cored and small diced
  • 2-4 whole jalapeno peppers cored, seeded and finely diced
  • 1/2 bunch cilantro finely minced
  • 4 Tbsp lime juice
  • 1 tsp salt
Cilantro Lime Slaw
  • 1/2 bunch cilantro finely minced
  • 2/3 cup mayonnaise
  • 2/3 head cabbage cored and very thinly sliced
  • 1 Tbsp lime juice
  • 1/2 tsp salt
Black Beans
  • 1/4 cup olive oil
  • 2 small white onions small diced
  • 2 cups vegetable stock
  • 4 cans black beans (15.5 oz each) drained and rinsed
  • 1 tsp salt or to personal taste
Tostada Ingredients
  • 6 ounces queso fresco crumbled
  • 6 whole radish sliced
  • 12 corn tostadas
  • cilantro for garnish

Method
 

Perfectly Hard-boiled Eggs
  1. Place the eggs in a saucepan and add enough cold water to cover the eggs
  2. Bring the water to a boil and immediately remove the pan from the heat
  3. Cover the pan with a lid and let sit for 7 minutes
  4. After 7 minutes, run the eggs under cold water to stop the cooking process, then peel the eggs
Pico de Gallo
  1. Combine all of the ingredients and put pico in the refrigerator to marinate while you prepare the rest of the ingredients. Pico may be made 1 day ahead of time
Cilantro Lime Slaw
  1. Combine all of the ingredients and set aside
    2. Time-saver: Buy pre-shredded coleslaw mix
Black Beans
  1. In a saucepan over medium heat, add the oil and onions. Cook until the onions start to brown a little and become translucent
    2. I like to start the onions in cold oil and allow them to heat together to draw out more flavor
  2. Add the vegetable stock to the onions. This will deglaze the pan and pull all of the flavors from the onions into the stock
  3. Add drained and rinsed black beans and salt. Reduce heat to low and cook, stirring consistently, until the beans start to break down and the stock is absorbed
Assembling the Tostadas
  1. Place the tostadas in the oven at 350 degrees F for 2-3 minutes to toast them (optional, but adds a lot of flavor)
  2. Place two tostadas on a plate. Cover the bottom with black beans
  3. Add slaw, queso fresco, pico de gallo, and top with slices or segments or hard-boiled eggs and cilantro to garnish