Ingredients
Prepare the Red Beans
-
Small red beans 3.0 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 6.0 oz
-
Jalapenos, pickled, sliced 0.5 cup
-
Lime, juiced 2.0 each
-
Olive oil 0.25 cup
Finish the Dish
-
Corn tortillas, fried 20.0 each
-
Avocado, sliced 5.0 each
-
Mexican Crema 1.0 cup
-
Cilantro leaves 0.5 cup
-
Limes, cut into wedges 3.0 each
Preparation
-
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.