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
Heat beans for 2-3 minutes, stirring half-way through cooking, in a microwave safe bowl. Remove and stir in pico de gallo.
Whisk together oil, vinegar, oregano, and salt in a large bowl. Add cabbage, radishes, tomatoes, and onion; toss to combine. Let stand 5 minutes.
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 (link no longer available)