Tostadas with Cabbage Slaw
Crispy tostadas topped with a fresh cabbage slaw, black beans, corn, and tomatoes. A quick, crunchy, and satisfying meal that comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 4 whole tostada shells
- 2 cups shredded cabbage
- 1 can (15 oz), drained and rinsed black beans
- 1 cup corn kernels
- 2 medium, diced tomatoes
- 3 whole, sliced green onions
Instructions
- 1
In a medium bowl, toss the 2 cups shredded cabbage with a pinch of salt and a squeeze of lime juice if you have it. Set aside to soften slightly.
- 2
In a small bowl, mix the 1 can drained black beans and 1 cup corn kernels with a pinch of salt and pepper. Warm in the microwave for 1 minute, or until heated through.
- 3
Place the 4 tostada shells on a plate. Divide the bean-corn mixture evenly among them, about 1/2 cup each.
- 4
Top each tostada with the cabbage slaw, then sprinkle with the 2 diced tomatoes and 3 sliced green onions. Serve immediately for maximum crunch.
Tools you’ll need
- mixing bowls
- knife
- cutting board
- microwave or small saucepan
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