Tostadas with Refried Black Beans and Pickled Cabbage and Onion

🥘 Ingredients

• avocado (optional)
  1
• black beans
  1 15.5-oz can
• chipotle powder
  1/4 tsp
• cilantro
• corn tortillas
  4
• cumin
  1 tsp
• green cabbage
  1/4 head
• jalapeño
  1
• olive oil
  3 Tbsp
• red onion
  1 small
• salt
  3/4 tsp
• sugar
  3 Tbsp
• water
  1.5 c
• white wine vinegar
  2 c
• yellow onion
  1/2 medium

🍳 Cookware

• sheet pan
• medium bowl
• small saucepan
• medium saucepan
• potato masher or the back of a fork
• tongs

1. 1

   Heat the oven (with the oven rack in the middle) to 375°F.
2. 2

   Put the corn tortillas on a sheet pan and brush both sides with the olive oil . Bake 12 to ⏱️ 15 minutes , until crisp.

   corn tortillas: 4, olive oil: 1 Tbsp
3. 3

   For the pickled cabbage and onion, as thinly as you can, slice the green cabbage , red onion , and jalapeño and put into a medium bowl .

   green cabbage: 1/4 head, red onion: 1 small, jalapeño: 1
4. 4

   In a small saucepan , combine the white wine vinegar , water , sugar , and salt over medium-high heat. Let it come to a boil. Once the sugar is dissolved, pour over the cabbage mixture and toss. Let cool to room temperature, stirring occasionally, until wilted but still crisp (the cabbage mixture will slowly become submerged in the vinegar mixture as it wilts).

   white wine vinegar: 2 c, water: 1/2 c, sugar: 3 Tbsp, salt: 1/2 tsp
5. 5

   For the beans, finely chop the yellow onion . In a medium saucepan , heat the olive oil over medium-high heat. Add the onion and salt and cook, stirring occasionally, for 5 to ⏱️ 6 minutes , until softened. Add the cumin and cook, stirring, for ⏱️ 30 seconds . Add the black beans , 1 cup water , and the chipotle powder . Reduce the heat to medium and simmer for ⏱️ 10 minutes . Use a potato masher or the back of a fork to mash the beans. Continue to simmer, stirring often, for 3 to ⏱️ 4 minutes , until the beans are thick.

   yellow onion: 1/2 medium, olive oil: 2 Tbsp, salt: 1/4 tsp, cumin: 1 tsp, black beans: 1 15.5-oz can, water: 1 c, chipotle powder: 1/4 tsp
6. 6

   Build your tostadas: Dividing evenly spread the beans over the tortillas. Add some slices of avocado (optional) . Use tongs to lift out some of the pickled cabbage mixture, shaking of excess vinegar mixture, and top the tostadas. Top with cilantro as well.

   avocado (optional): 1, cilantro