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Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

Blossom Lady
Aug 10, 2021 08:06 AM
Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

Any tostada fans out there? If you love tacos, you’ll love tostadas. Tostadas are basically flat tacos with a crispy tortilla base. They’re a little messy to eat—don’t order them on a first date—but so fun and satisfying.

This recipe comes from my friend Maria’s new book, the Two Peas & Their Pod Cookbook (affiliate link). Her beautiful book offers approachable and fresh, everyday recipes that are perfect for busy families. I knew this recipe would be great because these tostadas share all of the same qualities of a great taco: something hearty (refried beans), something creamy (avocado), something crisp (shredded cabbage and jicama), something tangy (pickled onions), and lots of fresh flavors.

These vegetarian tostadas (which are easily made vegan if you omit the cheese) are layered with several components. Maria’s techniques help these tostadas come together quickly.

Crispy Baked Tortillas

Be sure to use 100 percent corn tortillas so your tostadas turn out nice and crispy. I’ve made the mistake of trying to use a corn and wheat flour blend, and they never crisped up!

Refried Beans

Beans make these tostadas hearty enough to fill you up, offering protein fiber. Maria suggests buying vegetarian refried beans. I’m an over-achiever and decided to make my own with canned beans.

Mashed Avocado

This is basically simplified guacamole, and offers a wonderfully creamy component. You’ll mash up some avocados, stir in lime juice and add salt, to taste. Easy!


  • ½ medium red onion, thinly sliced
  • Juice of 1 lime
  • 1 tablespoon white vinegar
  • Pinch of salt
  • 2 cups shredded green cabbage
  • ½ cup fresh cilantro leaves
  • ½ cup ¼-inch-thick slices peeled jicama, or additional shredded cabbage
  • Juice of 1 lime
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 6 corn tortillas
  • Extra-virgin olive oil or cooking spray
  • Salt, to taste
  • 2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
  • 3 large ripe avocados, pitted and peeled
  • Juice of 1 lime
  • ½ cup halved grape tomatoes
  • ½ cup crumbled queso fresco or feta cheese
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
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