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Prepare the Red Beans

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
  1. 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.
  2. Prepare the Slaw

    • Toss the Napa cabbage, radishes and pickled jalapenoswith lime juice and olive oil. Season to taste.
  3. 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.
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