Chipotle Red Bean Tostada
A fried corn tortilla topped with smoky chipotle and gravy mashed red beans, topped with refreshing radishes tossed in fresh lime.
Ingredients
Prepare the Red Beans
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Small red beans 3 cans (15.5 oz. ea.)
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Lime, juiced 0.5 each
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Chipotle powder 0.5 tsp
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Cumin 0.25 tsp
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Salt and Pepper, to taste
Prepare the Slaw
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Napa cabbage, shredded thin 0.5 head
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Radishes, julienned 6 oz
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Jalapenos, pickled, sliced 0.5 cup
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Lime, juiced 2 each
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Olive oil 0.25 cup
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Salt and Pepper, to taste
Finish the Dish
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Corn tortillas, fried 20 each
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Avocado, sliced 5 each
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Mexican Crema 1 cup
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Cilantro leaves 0.5 cup
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Limes, cut into wedges 3 each
Preparation
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Prepare the Red Beans
- Drain the beans and add to the prepared Knorr® Brown Gravy. Add the lime juice, chipotle powder and cumin. Stir and mash until the beans form a chunky puree and are heated through. Set aside on low heat.
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Prepare the Slaw
- Toss the Napa cabbage, radishes and pickled jalapenoswith lime juice and olive oil. Season to taste.
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Finish the Dish
- To assemble the tostadas, top each tortilla with ½ cup of the red bean mixture, then layer with avocado slices. Top with Napa cabbage slaw. Drizzle with crema. Top with cilantro leaves and serve with lime.