Last week while flipping through a magazine and eating my morning breakfast, I came across an idea. Why not top tostadas with slaw! Thus, my black bean tostadas with garlic cabbage slaw recipe was born.
Black bean tacos with slaw is one of my all-time favorite meals. I can’t believe I never thought to put cabbage slaw on a tostada before now!
Cabbage is one of my favorite veggies to keep in the fridge because it’s so versatile. For this recipe, I mix red and green cabbage with garlic and white wine vinegar.
The garlic slaw is colorful and the vinegar adds so much brightness to the tostadas! I also used cilantro, tomato and queso fresco in addition to the garlic slaw for lots of tex-mex flavors!
Variations to the Black Bean Tostadas with Garlic Cabbage Slaw recipe:
- To save time, buy pre-made tostada shells instead of baking your own.
- If you don’t stock both red and green cabbage, one color will do just fine!
- Try seasoning refried beans instead of black beans for a smoother, creamier tostada!
- I find some brands of corn tortillas make better tostadas than others. You may have to experiment with your locally available brands to find the best one for making homemade tostadas!
Black Bean Tostadas with Garlic Cabbage Slaw
Prep time
Cook time
Total time
Try these black bean tostadas with garlic cabbage slaw! The vinegar-based garlic slaw is colorful brightness to the tostadas! I also used cilantro, tomato and queso fresco in addition to the garlic slaw for lots of tex-mex flavors!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Mexican
Serves: 2 servings
Ingredients
Beans
- 1½ cups cooked black beans
- ⅔ cup water (or liquid from the can)
- 2 garlic cloves, mined
- 1 bay leaf
- ½ tsp cumin
- ¼ tsp each: onion powder, salt, and black pepper
Slaw
- 2 cups shredded cabbage (green, red or mixed)
- 2 garlic cloves, minced
- 1 TBS white wine vinegar
- 1 tsp olive oil
Tostadas
- 6 corn tortillas
- 6 TBS minced cilantro
- ½ cup crumbled queso fresco
- 1 medium tomato, diced
Instructions
- Preheat oven to 400 F.
- Combine beans, water, garlic, bay leaf, cumin, onion powder, salt and pepper in a medium pot. Bring to a boil and cook 3-5 minutes, or until the beans are thick and most of the liquid is evaporated.
- Meanwhile, mix together cabbage, garlic, white wine vinegar and olive oil to make the garlic slaw. Set aside.
- Place corn tortillas on a baking sheet so that they are not touching. Bake in batches if necessary. Bake in the oven for 4 minutes, flip and bake another 4 minutes, or until crispy and golden. Moisture content in the tortilla can make baking times vary. Watch tostadas carefully if you think they need more baking time as they can burn quickly!
- Top tostadas with seasoned black beans, garlic slaw, minced cilantro, queso fresco, and diced tomato. Serve immediately.
This recipe was inspired by Cooking Light.
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