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.
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