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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.

Chipotle Red Bean Tostada

Prepare the Red Beans

Knorr® Professional Brown Gravy 6 x 6.83 oz 1 quart, prepared
Knorr® Professional Brown Gravy 6 x 6.83 oz
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Small red beans 3 cans (15.5 oz. ea.)
Lime, juiced 0.5 each
Chipotle powder 0.5 tsp
Cumin 0.25 tsp
Salt and Pepper, to taste

Prepare the Slaw

Napa cabbage, shredded thin 0.5 head
Radishes, julienned 6 oz
Jalapenos, pickled, sliced 0.5 cup
Lime, juiced 2 each
Olive oil 0.25 cup
Salt and Pepper, to taste

Finish the Dish

Corn tortillas, fried 20 each
Avocado, sliced 5 each
Mexican Crema 1 cup
Cilantro leaves 0.5 cup
Limes, cut into wedges 3 each

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.
Prepare the Slaw
- Toss the Napa cabbage, radishes and pickled jalapenoswith lime juice and olive oil. Season to taste.
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.