Go Back
+ servings

Tostaguac with Purple Cabbage Slaw

The key to staying cool this summer? No cook recipes! These three vegetarian dishes are the perfect summer meal!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Keyword: Summer, Vegetarian
Skill: intermediate
Servings: 4

Ingredients

  • 15 oz Can of refried black beans
  • 6 Prepared toastadas
  • 2 oz Crumbled cotija (or queso fresco) cheese
  • .25 cups Cilantro leaves and sliced green onion (to garnish)
  • .5 Medium head purple cabbage (cored)
  • 1 Lime (for juicing)
  • 1 tsp Sugar
  • .25 cups Sour cream
  • 1 pinch of kosher salt and cracked black pepper (to taste)
  • 3 Medium avocados (peeled, seeded)
  • .25 tsp Sugar
  • .25 tsp Cracked black pepper
  • .5 tsp Teaspoon Kosher salt
  • .5 an orange (for juice and zest)
  • 1 tsp Olive oil

Instructions

  • 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).