Ingredients:

  • 8 corn tostada shells
  • 2 cups canned refried black beans
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 2 ripe avocados, diced
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup thinly sliced radishes
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1/2 cup crumbled Cotija cheese
  • 1 tsp sea salt

Instructions:

  1. In a medium mixing bowl, combine the shredded cabbage, diced red onion, and sliced radishes. Toss with lime juice and sea salt and let sit for 10 minutes.
  2. Place the refried beans in a small saucepan over medium heat with olive oil and garlic powder. Stir frequently until velvety and hot.
  3. Warm the corn tostada shells in a 350°F (175°C) oven for 3 minutes.
  4. Spread a generous tablespoon of hot beans across each shell, pressing edge-to-edge to create a moisture barrier.
  5. Pile the dressed cabbage mix onto the beans, followed by diced avocado and quartered tomatoes.
  6. Finish by sprinkling with crumbled Cotija cheese and fresh cilantro.