Bean and Vegetable Tostadas
Crispy shells topped with seasoned beans, sautéed peppers, and a bright jalapeño-lime slaw
Why This Recipe Works
Using the brine from pickled jalapeños is a simple way to add depth to both the bean base and the slaw. These come together quickly for a dinner that relies on the contrast between warm beans and cool, crunchy vegetables.
Instructions
Toss the coleslaw mix with the jalapeño brine in a large bowl and season with salt and pepper. In a separate smaller bowl, whisk the sour cream and lime juice together.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Combine the refried beans, minced jalapeños, and the remaining jalapeño brine in a bowl, then season with salt and pepper.
Spread the bean mixture evenly over the tostada shells and arrange them on two rimmed baking sheets. Bake until the beans are warm through, about 5 to 10 minutes.
Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Add the onions and peppers and cook until softened and showing light brown charred spots, about 5 to 7 minutes.
Stir in the garlic and cook until fragrant. Remove the skillet from the heat, then stir in the remaining lime juice and season with salt and pepper to taste.
Top the warm tostadas with the cooked vegetables, slaw, and crumbled queso fresco. Drizzle with the sour cream mixture and sprinkle with cilantro leaves before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store components separately; assemble just before eating to keep shells crisp.
