Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw
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Cookie and Kate · by Cookie and Kate★ 4.9

Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

NUTRITION · PER SERVING35M COOK
CAL 41%·PRO 56%
CARBS 92G45% OF CAL
35G FIBER0G ADDED8G INTRINSIC49G OTHER8G TOTAL SUGAR
FAT 42G46% OF CAL
8G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked corn tortillas topped with refried beans, smashed avocado, and a fresh jicama-cilantro slaw. A simple vegetarian meal that's filling and easy to customize.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1/2 medium red onion, thinly sliced
  • Juice of 1 lime
  • 1 tablespoon white vinegar
  • Pinch of salt
  • 2 cups shredded green cabbage
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup 1/4-inch-thick slices peeled jicama, or additional shredded cabbage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 6 corn tortillas
  • Extra-virgin olive oil or cooking spray
  • Salt, to taste
  • 2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
  • 3 large ripe avocados, pitted and peeled
  • 1/2 cup halved grape tomatoes
  • 1/2 cup crumbled queso fresco or feta cheese
PREP
25M
SODIUM
2289MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.