Tostaguac with Purple Cabbage Slaw

Tostaguac with Purple Cabbage Slaw

www.theinspiredhome.com
SERVINGS

4

INGREDIENTS

For the Tostaguac:

  • 1 15-ounce can refried black beans
  • 6 prepared toastadas
  • 2 ounces crumbled cotija (or queso fresco) cheese
  • Purple Cabbage Slaw (recipe follows)
  • Guacamole (recipe follows)
  • Cilantro leaves and sliced green onion (to garnish)

For the Purple Cabbage Slaw:

  • ½ medium head purple cabbage (cored)
  • Juice of 1 lime
  • 1 teaspoon sugar
  • ¼ cup sour cream
  • Kosher salt and cracked black pepper (to taste)

For the Guacamole:

  • 3 medium avocados (peeled, seeded)
  • ¼ teaspoon sugar
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon Kosher salt
  • Juice and zest of ½ an orange
  • 1 teaspoon olive oil
DIRECTIONS

For the Tostaguac:

  1. Divide the refried black beans between the tostadas. Divide the cheese between the six tostadas and top each with ¼ cup of Purple Cabbage Slaw and a ¼ cup of Guacamole. 
  2. Garnish with cilantro leaves and green onion.

For the Purple Cabbage Slaw:

  1. With the slicing blade attached to your Cuisinart food processor, shred the cabbage. 
  2. In a large bowl, mix the cabbage, lime juice, sugar, sour cream, salt, and pepper together until well-incorporated. (Makes about 1½ cups.)

For the Guacamole:

  1. With the large stainless steel blade attached to your Cuisinart food processor, pulse the avocado, sugar, pepper, salt, orange zest and juice, and olive oil until well-incorporated. You aren’t looking for it to be smooth, but you do want a spreadable texture. (Makes about 1½ cups).