Superfast Bean Tostadas with Cabbage Slaw
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Serves: 6 prepared tostadas
 
Ingredients
  • 1 (15 oz) can vegetarian refried beans (black of pinto)
  • ½ cup pico de gallo
  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • 1 (10 oz) pkg shredded cabbage or slaw mix
  • 1 cup thinly sliced radishes
  • 1 cup grape tomatoes, halved
  • ½ cup thinly sliced red onion
  • 6 (5-inch) corn tostadas
  • 3 oz queso fresco, crumbled (about ¾ cups)
  • Torn fresh cilantro, for garnish
Instructions
  1. Heat beans for 2-3 minutes, stirring half-way through cooking, in a microwave safe bowl. Remove and stir in pico de gallo.
  2. Whisk together oil, vinegar, oregano, and salt in a large bowl. Add cabbage, radishes, tomatoes, and onion; toss to combine. Let stand 5 minutes.
  3. Spread each tostada shell with ⅓ cup bean mixture; top each with 1 cup cabbage mixture and 2 tablespoons queso fresco. Garnish with torn cilantro, if desired.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 1 prepared tostada Calories: 245 Fat: 14.3 Carbohydrates: 21.3 Sugar: 1.7 Sodium: 615 Fiber: 5.0 Protein: 7.7 Cholesterol: 8
Recipe by Prevention RD at https://preventionrd.com/2018/06/superfast-bean-tostadas-with-cabbage-slaw-weekly-menu/