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From-scratch corn tortillas mounded with black beans, slaw and crispy crunchy avocado

Makes 10 6" tostadas

For the Black Beans:

1-1/2c black beans

3tbsp chicken stock

1/4tsp salt

1/8tsp pepper

1/4tsp cumin

1/4tsp onion powder

1 clove minced garlic

For the Slaw:

1/2 head purple cabbage, diced

1/4 cilantro, minced

2 tbsp olive oil

3tbsp agave or honey

3tsp Sriracha

For the Tostadas:

10 6" corn tortillas, grilled or toasted (link below for my recipe)

veggie oil, for frying

2 avocados

2 eggs, whicked

1-1/3c panko

1/2c flour

lime wedges, to serve

Place all black bean ingredients in a food processor and process until smooth. Set aside. Toss together all slaw ingredients with salt n pep and set aside.

Heat a large skillet drizzled with a good amount of veggie oil over medium-high heat. Halve and scoop avocados out of their skins then cut each half into 5 wedges, ending up with 20 wedges altogether. Set up a breading station: season eggs in one flat bowl, season flour in another flat bowl and season panko in a third flat bowl. Dredge each avocado slice in flour, then egg then panko and pan-fry in oil, about 60sec per side until golden brown. Let drain on a rack set over a baking sheet and sprinkle with salt.

To build the tostadas, smear a corn tortilla with the black bean puree, top with some slaw and two avocado slices. Squeeze with lime before enjoying.

Don't do it.