Chipotle Black Bean Tostadas with Cabbage Slaw
Chipotle Black Bean Tostadas with Cabbage Slaw is a meatless meal of crispy corn tortillas topped with melted cheese, black beans, cabbage slaw, and a chipotle mayonnaise. These are so delicious and filling, that I promise, you won’t miss the meat!
The Equipment You’ll Need
- A Three Quart Saucepan- This is for simmering the beans.
- A Baking Sheet- This is to broil the tortillas on.
- A Non-Stick Skillet- This is for cooking the beans and broth.
The Ingredients You’ll Need for Chipotle Black Bean Tostadas with Cabbage Slaw
- Dried Black Beans- For this recipe you need to use dried beans, because you need to cook the spices with the beans.
- Fresh Oregano- I like to use fresh herbs when possible, but feel free to use dried oregano.
- Chicken Stock- I always use homemade chicken stock. My recipe is on this blog under Chicken Soup with Matzah Balls.
- Corn Tortillas- I used corn tortillas, but you can also use flour tortillas.
- Chipotles in Adobo Sauce- You can find these in a can in the Hispanic food section of your market. I keep them in my freezer, because one can lasts for a long time.
How I Made my Tostadas
- I soaked my beans the night before I made these. I rinsed them first to make sure there were no little rocks mixed in with the beans.
- First, I cooked the beans. I made sure to watch them, so they didn’t boil over.
- While the beans cooked, I made the slaw and the chipotle mayonnaise.
- Then, I mashed the beans with chicken stock.
- Next, I melted the cheese on the tortillas, and then topped them with the beans, slaw, chipotle mayonnaise, onions, tomatoes, and cilantro.
- I made the beans, the slaw, and the mayonnaise hours before dinner and then heated the beans up right before dinner.
I really love this meal because it tastes great, but also because it’s meatless. I often struggle to find meals that everyone likes, but that don’t contain meat. So, if you’re looking for a yummy meatless meal, I hope you’ll try these Chipotle Black Bean Tostadas with Cabbage Slaw.
Chipotle Black Bean Tostadas with Cabbage Slaw
Baked corn tortillas topped with black beans, cheese, cabbage slaw, and chipotle sauce.
Ingredients
- 2 cups dried black beans
- 1 tsp. cumin powder
- 3 tbsp. extra virgin olive oil
- 3 sprigs fresh oregano
- 1 bay leaf
- ¼ tsp. crushed red pepper flakes
- 2 tsp. kosher salt
- ¼ cup chopped onion
- 2 cloves garlic
- 1 cup chicken stock
- 2 cups Monterey Pepper Jack Cheese, shredded
- 8 corn tortillas
- 4 cups shredded cabbage
- 2 tbsp. lime juice
- 2 tsp. honey
- 2 tbsp. chopped red onion
- 1 tbsp. minced jalapeno
- 1 cup diced bell peppers
- ½ cup mayonnaise
- 1 tbsp. minced chipotles in adobo sauce
- 1 cup sliced red onion
- 1 cup halved cherry tomatoes
- ½ cup cilantro leaves
Instructions
- Rinse the black beans and remove any debris. Place in a bowl and cover with several inches of water. Cover and soak overnight in the refrigerator.
- Drain the beans and place in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add the cumin, onion, garlic, oregano, pepper flakes, bay leaf, salt, and one tablespoon of oil. Simmer for one hour or until they're tender.
- While the beans are cooking prepare the slaw by combining the cabbage, lime juice, honey, red onion, jalapeno, and peppers.
- Prepare the chipotle mayonnaise by mixing together the mayonnaise and the chipotles.
- Drain the beans and and remove the vegetables and herbs.
- Heat one tablespoon of oil in a non stick skillet and mash the beans with the chicken stock. Remove from the heat, and keep warm.
- Line the tortillas up on a baking sheet, brush with the rest of the oil on both sides, and top with the cheese. Broil about six inches from the heat, just until the cheese is melted.
- Top each tortilla with some beans, some slaw, some chipotle mayonnaise, red onion, tomatoes, and cilantro.
Tried this recipe?Let us know how it was!
