Quick dinner! This is one of my favorite deceptively simple dishes that ends up tasting greater than the sum of its various nutrient-dense parts. Crunchy fresh vegetables pair with a spicy saute of beans – my favorite type for this dish is the dark red kidney bean, which I cook with minced onion and peppers, until they have crisp exteriors and creamy middles (yum!)
It all happens within a timespan that begins when you preheat your oven, and ends when the corn tortillas that you’ve lightly splashed with olive oil have turned into giant crunchy tortilla chips (YES!)
Bean & Slaw Tostadas
Serves two, generously
Slaw:
2-3 cups shredded cabbage
1 carrot, shredded
Juice from ½ lime
1/4 jalapeno, minced (optional)
1 tbsp. olive oil
salt and pepper to taste
Beans:
1 ½ cups cooked beans, or one 14.5 oz. can, drained and rinsed
1 tbsp. olive oil
½ onion, sliced
½ bell pepper, sliced
½ jalapeno, minced (optional)
½ tsp. ground cumin
½. tsp. ground coriander
salt to taste
To Serve:
corn tortillas
1 tablespoon oil (olive, safflower, or your preferred cooking oil)
1 oz. queso fresco, cotija, or feta cheese
Chopped fresh cilantro or jalapenos
Preheat oven to 400 F. Add 1 tablespoon of oil to a large sheet pan and gently toss the tortillas in it to coat evenly, then sprinkle with salt. Bake the tortillas until they are crisp and turning golden, about 15 minutes (watch them carefully). In a large bowl, combine the slaw ingredients. In a small saucepan, saute the onions and peppers in olive oil over medium heat until they soften. Add the beans and spices, and continue to cook, stirring frequently, until the beans are lightly crisped. To serve, top the tortillas with beans, slaw, cheese, and cilantro and/or jalapenos.