Black Bean Tostadas with slivered cabbage, avocado, and pickled onions


by: Joana's Kitchen

Two small corn tortillas with their toppings are just the right size for a meal, which is to say not too big. A good choice for a casual hot-weather supper, these tostadas can be enjoyed by vegans who use soy-based sour cream and cheese substitutes. I’d start this meal with a fresh corn soup, garnished with strips of poblano chile or seasoned with tomatoes and basil. (Corn soups are always good served on the tepid side.) I’d end with a guava-based dessert—a feijoa Bavarian cream, for example—or a strawberry and passion fruit sorbet. An Australian Shiraz would be a fine match with the tostadas, and a Sémillon/Chardonnay, also from Australia, with the corn soup.


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serves: 4


Pickled Onions

2 teaspoons light olive or vegetable oil

1/4 cup finely diced onion

1 1/2 teaspoons dried epazote (or 1 tablespoon fresh)

1 clove garlic minced

1 can (15 ounce) black beans, preferably organic

sea salt


6 cups finely sliced green cabbage

sea salt

1/4 cup finely diced white onion or scallion

2 pinches of dried oregano

2 tablespoons chopped cilantro

1/3 cup white wine vinegar or lime juice

1/3 cup boiling water


8 small corn tortillas


2 small avocados (peeled and sliced or made into guacamole)

1 jalapeno chile (seeded if desired, then diced or sliced into rounds)

crumbled queso fresco or feta cheese

1/2 cup sour cream (thinned with a little milk)

4 lime wedges

sprigs cilantro for garnish

Salsa Cruda (without the avocado)

Nutrition Facts
Black Bean Tostadas with slivered cabbage, avocado, and pickled onions

Servings Per Recipe: 4

Amount per Serving

Calories: 766

  • Total Fat: 25.7 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 15 mg
  • Sodium: 84.1 mg
  • Total Carbs: 108.7 g
  •     Dietary Fiber: 30 g
  •     Sugars: 10 g
  • Protein: 30.4 g

how is this calculated?

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1.  Make the pickled onions and let them stand while you get everything else ready.

2.  Heat the oil in an 8-inch nonstick skillet and add the chopped onion and epazote. Cook over medium-low heat, stirring frequently, until the onion starts to brown, 3 to 4 minutes, then add the garlic and cook for 1 minute more.

3.  Add a third of the beans with their juices, raise the heat a little, and mash them until fairly smooth. Add the rest of the beans and cook, scraping up the simmering beans and mashing them until they’re somewhat thickened but still a tad soupy. They’ll thicken as they cool in any case. Season with salt and keep them warm.

4.  Toss the cabbage with a few pinches of salt and the onion. Add the rest of the salad ingredients, toss well, and refrigerate until ready to use.

5.  Heat a large skillet or griddle. Brush the tortillas with oil. Lay them on the hot skillet and cook on both sides until crisp and golden. Or bake in a 400°F oven until crisp, 6 to 8 minutes.

6.  Put 2 tortillas on each plate and spread the warm beans over each. Mound the cabbage on top, add the avocado, jalapeno, cheese, a drizzle of sour cream, and the pickled onions. Put the lime wedges on the side and garnish with a few sprigs of cilantro. Pass salsa at the table.

Cooks' note:
These tostadas are far easier to throw together than providing a recipe suggests, for all the little parts are indeed very simple. Start with the pickled onions, then make the beans, salad, tortillas, and guacamole or salsa.

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