Crispy Black Bean Tostadas with Lime Crema & Quick Slaw

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 corn tortillas
• 2 tbsp olive oil or cooking spray
• 2 (15 oz) cans canned black beans, drained and rinsed
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 3 tbsp lime juice
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 3 cups shredded green cabbage
• 1 cup shredded carrot
• 1/3 cup fresh cilantro, chopped
• 2 avocado, sliced
• 1/2 cup crumbled cotija or feta
• to taste hot sauce

Instructions

1. 1Preheat oven to 400°F. Brush both sides of tortillas lightly with oil, place in a single layer on two baking sheets, and bake 8–10 minutes, flipping halfway, until golden and crisp. Watch closely near the end so they don’t burn.
2. 2While tortillas bake, warm black beans in a skillet over medium heat with cumin, chili powder, garlic powder, salt, and water. Mash half the beans with a fork for a creamy-chunky texture; simmer 4–5 minutes until thickened. Stir in lime juice.
3. 3Make lime crema by whisking sour cream, mayonnaise, remaining lime juice, and salt until smooth; thin with a teaspoon of water if needed for drizzling.
4. 4In a bowl toss shredded cabbage, carrot, most of the cilantro, a drizzle of oil, and salt for a quick crunchy slaw.
5. 5Spread a generous layer of warm mashed black beans onto each crisp tortilla.
6. 6Top with slaw, avocado slices, and a sprinkle of cotija.
7. 7Drizzle liberally with lime crema and finish with remaining cilantro and hot sauce.
8. 8Serve immediately (two tostadas per person) while the shells are still shatter-crisp. Extra crema and hot sauce on the table.