Caitlin Bensel
Active Time
20 Mins
Total Time
20 Mins
Serves 6 (serving size: 1 tostada)

Look for salty crumbly fresh Mexican cheese—queso fresco—near other fresh cheeses. Swap crumbled feta or shredded Jack cheese in a pinch. Look for crunchy premade tostada shells near the taco shells. Use up the extra shells as a base for a batch of after-school nachos, or break them into pieces and use in place of tortilla chips. For even more veggie goodness and an extra punch of flavor, try adding a few slices of creamy avocado and a sprinkle of charred corn kernels.

How to Make It

Step 1

Combine beans and pico de gallo in a small saucepan. Cook over medium, stirring often, until hot, about 5 minutes. Remove from heat, and cover to keep warm.

Step 2

Whisk together oil, vinegar, oregano, and salt in a large bowl. Add cabbage, radishes, tomatoes, and onion; toss to combine. Let stand 5 minutes.

Step 3

Spread each tostada shell with 1/3 cup bean mixture; top each with 1 cup cabbage mixture and 1/4 cup queso fresco. Garnish with torn cilantro, if desired.

You May Like