These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
  • 1 Tbsp olive oil
  • ½ white onion, diced
  • 1 jalapeño, seeded and diced
  • 1 1-oz. packet taco seasoning
  • 2 15-oz. cans pinto beans, drained and rinsed
  • 1 cup water
  • 8 tostada shells
  • ½ cup salsa
  • 3 radishes, julienned
  • ½ 14-oz. bag pre-chopped slaw mix
  • ¼ cup sour cream
  • 2 Tbsp chopped fresh cilantro
  • 1 avocado, sliced
  • 2 Tbsp crumbled queso fresco
  1. Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
  2. Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about ½.
  3. Remove from the heat and mash the bean mixture together. Set aside.
  4. Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
  5. Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
  6. Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
  7. Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!

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