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).