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.

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.

Ingredients

Pickled red onions

• ½ medium red onion, thinly sliced
• Juice of 1 lime
• 1 tablespoon white vinegar
• Pinch of salt

Jicama-Cilantro Slaw

• 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

Tostadas

• 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

: