Easy Vegetable and Bean Tostadas

Easy Vegetable and Bean Tostadas are a delightful and satisfying dish that combines a medley of flavors and textures. These tostadas feature a base of crispy corn tortillas topped with warm and seasoned refried beans, sautéed onions and peppers, and a zesty coleslaw spiked with jalapeños. To enhance the taste, a drizzle of cool crema made from sour cream and lime juice adds a refreshing finish. The dish is then garnished with crumbled queso fresco and fresh cilantro leaves, elevating it to a true Mexican-inspired delight. This recipe is  an excellent choice for gatherings or weeknight dinners when you want something flavorful and easy to prepare.

SERVES: 4 to 6

INGREDIENTS:

• (14-ounce) bag green coleslaw mix
• 1 tablespoon finely chopped jarred jalapeños, plus ¼ cup brine
• Salt and pepper
• ½ cup sour cream
• 3 tablespoons lime juice (2 limes)
• (15-ounce) can vegetarian refried pinto beans
• 12 (6-inch) corn tostadas
• 2 tablespoons vegetable oil
• 2 onions, halved and sliced thin
• 3 green bell peppers, stemmed, seeded, and cut into 2-inch-long strips
• 3 garlic cloves, minced
• 4 ounces queso fresco or feta cheese, crumbled (1 cup)
• ¼ cup fresh cilantro leaves

INSTRUCTIONS:

1. Toss the coleslaw mix with 3 tablespoons jalapeño brine in a bowl and season with salt and pepper to taste. In a separate bowl, whisk together the sour cream and 2 tablespoons of lime juice.
2. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 450 degrees Fahrenheit. Combine the refried beans, chopped jalapeños, and the remaining 1 tablespoon of jalapeño brine in a bowl. Season with salt and pepper to taste. Spread the bean mixture evenly over the tostadas and arrange them on 2 rimmed baking sheets. Bake the tostadas until the beans are warm, which should take around 5 to 10 minutes.
3. While the tostadas are baking, heat the vegetable oil in a 12-inch skillet over medium-high heat until it starts smoking. Add the sliced onions and bell peppers, and cook until they are softened and lightly browned, usually for about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, approximately 30 seconds. Remove the skillet from the heat, then stir in the remaining 1 tablespoon of lime juice and season with salt and pepper to taste.
4. Once the tostadas are warm and ready, top them with the cooked vegetables, coleslaw, and crumbled queso fresco. Drizzle the sour cream and lime juice mixture over the top, and sprinkle with fresh cilantro leaves for a burst of color and flavor.

MAKING TOSTADAS:

• Using a fork, poke the center of each tortilla 3 or 4 times. This helps prevent the tortillas from puffing up and allows for even cooking.
• Add one tortilla at a time to hot oil. Place a metal potato masher on top to keep the tortilla flat and submerged in the oil. Fry until the tortilla becomes crisp and lightly browned, which typically takes about 45 to 60 seconds. No flipping is necessary. Sprinkle the fried tortillas with salt to add a finishing touch.

VARIATIONS:

• Easy Tomato and Corn Tostadas: Substitute vegetarian refried black beans for refried pinto beans. Replace the green bell peppers with 2 ears of corn, with kernels cut from the cobs, and cook them with the onions as directed. Before adding the garlic to the skillet, stir in 1 pound of halved cherry tomatoes and let them soften and warm through for approximately 3 minutes.