Recipe from America’s Test Kitchen Everyday Vegetarian magazine.
Veggie Bean Tostadas
Recipe adapted from America's Test Kitchen, these tostadas boast big flavor! An easy to make dinner with a great mix of savory and tangy flavors and textures.
Ingredients
- 1 bag coleslaw mix
- 3 tablespoons jalaepeno brine I have used jarred banana peppers in place of jalapeños and loved them too.
Lime Crema
- 1/2 cup sour cream or greek yogurt dairy-free alternatives work great
- 3 tablespoons lime juice
Refried Black Beans
- 1 15 oz can refried black beans
- 1 tablespoon finely chopped jarred jalapeños plus 1 tablespoon cup brine I have used jarred banana peppers in place of jalapeños and loved them too.
- salt
- pepper
Sauteed Onions and Peppers
- 2 tablespoons canola oil
- 3 cloves garlic minced
- 1 onion sliced thin (approximately 2 cups)
- 2 peppers any combo red, yellow or green, seeded, and cut into thin strips (approximately 2 cups in total)
- salt
- pepper
- squeeze of lime juice
For Serving
- Gluten-free corn tortillas (grilled or baked
- queso fresco or feta crumbled (Optional)
- fresh cilantro torn
Sweet and Spicy Pickled Onions
- 1 red onion sliced thin
- 1 cup red wine vinegar
- 1/3 cup sugar
- 1 jalapeno stemmed and seeded, cut into rings
- 1/4 tsp salt
Instructions
Sweet and Spicy Pickled Onions
- In a small saucepan, simmer vinegar, sugar, jalapeños and salt until sugar dissolves
- Place onions in a heatproof bowl. Pour heated liquid mixture over onions and get sit about 30 minutes while you prep the rest of the vegetables. Discard liquid.
- Can be prepped ahead and kept in the refrigerator for a few days.
Tostadas
- Mix coleslaw: In a large bowl, toss coleslaw with 3 tablespoons jalapeño (or banana pepper) brine. Season with salt and pepper. Set aside.
- Mix lime crema: In a small bowl, whisk together sour cream and 2 tablespoons lime juice. Set aside.
- Mix refried beans with jalapeños and 1 tablespoon jalapeño brine, season with salt and pepper.
- Meanwhile, in a large saucepan, over medium high heat, add oil, heat a moment, then add onions and peppers and saute 5-7 minutes or until tender and lightly browned. Add garlic and saute 30 seconds. Turn off heat, stir in 1 tablespoon lime juice and season with salt and pepper to taste.
- When ready to eat, spread refried beans over tostadas and bake at 450 degrees for 5-10 minutes or until warm and crisp.
- Remove from oven. Top with pepper and onion mixture, slaw, pickled onions, queso fresco, cilantro and lime crema.
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