Black Bean Tostadas

Black Bean Tostadas

These hearty black bean tostadas prove that vegans know how to party! Creamy refried beans, crispy plantains and tortillas, and charred summer veggies add up to a fiesta of flavors and textures that will make this dish a regular in your recipe repertoire. Look for a smoky chipotle salsa at your grocery store—a dollop ties all the flavors together. If you can’t find plantain strips at your local grocery or Hispanic specialty market, you can get them online. Or use plantain chips—just use a little less, as they tend to be slightly higher in fat and sodium.

Serves 4 (serving size: 2 tostadas)

Ingredients

1/2 cup water
1/2 cup white vinegar
1/4 cup granulated sugar
1 cup thinly sliced radishes
1 large (8-oz.) red onion, cut into 1/2-inch rings
1 1/2 tablespoons olive oil, divided
2 ears fresh corn
1 1/2 cups lower-sodium refried black beans (such as Amys Organic)
6 1/2 tablespoons salsa (such as Frontera Chipotle Salsa), divided
1/4 teaspoon kosher salt, divided
4 ounces arugula (about 4 cups)
1 (8-oz.) steam-in-bag haricots verts (French green beans), cooked
1 cup cherry tomatoes, halved
8 tostada shells
1/2 ripe avocado, sliced
1 (2.5-oz.) pkg. plantain strips (such as Tumbis)
1/2 cup chopped fresh cilantro

Nutritional Information

Calories 536
Fat 23 g
Satfat 6 g
Unsatfat 15 g
Protein 14 g
Carbohydrate 74 g
Fiber 15 g
Sugars 14 g
Added sugars 2 g
Sodium 724 mg
Calcium 17 % DV
Potassium 17 % DV


July 2018