Ingredients
½medium red onion,thinly sliced
1lime,juiced
1tbspwhite vinegar
pinchsalt
2cupsshredded green cabbage
½cupfresh cilantro leaves
½cupjicama,¼-inch-thick slices peeled, or additional shredded cabbage
1lime,juiced
½tspground cumin
½tspchili powder
salt and freshly ground black pepper,to taste
6corn tortillas
extra-virgin olive oil,or cooking spray
salt,to taste
36ozvegetarian refried beans,(2 cans), or 1 batch homemade refried beans
3large ripe avocados,pitted and peeled
1lime,juiced
½cuphalved grape tomatoes
½cupcrumbled queso fresco,or feta cheese
Preparation
To make the pickled onions, in a medium bowl, combine the sliced onions with the lime juice, vinegar, and salt and stir until the onions are well coated.
Let the onions sit while making the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
To make the slaw, in a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin, and chili powder. Season with salt and pepper to taste, and set aside.
Preheat the oven to 425 degrees F.
Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet.
Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
Gently heat the refried beans in the microwave or on the stovetop.
In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt to taste.
Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes, and queso fresco. Serve immediately.
