Black Bean Tostadas with Cabbage Slaw

Yum, yum, and yum. The slaw is a lovely addition and the whole thing is a treat to offer to guests. I assembled leftover tostadas for breakfast, lunch, and dinner for the next few days. Just terrific!

If you had pulled meats on hand that you wanted to use, you could also add those in as a topping.

Black Bean Tostadas with Cabbage Slaw
Cooking Light

3 c beans, cooked*
1/2 c pico de gallo, drained
4 T olive oil
2 T red wine vinegar
1 tsp oregano, dried
1/2 tsp salt
10 oz cabbage, shredded
1 c radish, chopped
1 c cherry tomatoes, halved
1/2 c red onion, thinly sliced
6 tostados
6 oz questo fresco
cilantro

*You can use any bean you'd like, except perhaps beans in the lentil or lima category. I recommend cooking beans via the Parsons method -- it's foolproof and eliminates any food safety issues.

Combine beans and pico de gallo in a small saucepan. Cook over medium, stirring often, until hot, about 5 minutes. Remove from heat, and cover to keep warm.

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 1/3 cup bean mixture; top each with 1 cup cabbage mixture and 1/4 cup queso fresco. Garnish with torn cilantro, if desired.

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