Day 11 Lunch: Mushroom, Poblano and black bean tostados

Serves 4
Tostadas are a tasty alternative to tacos—with the same satisfying flavors. Serve with your favorite salsa and hot sauce.

Ingredients:
Topping

• 2 Tbs. vegetable oil
• 2 poblano chiles, cut into ½-inch-wide strips
• 1 large red onion, quartered and thinly sliced (2½ cups)
• 4 cups quartered cremini mushrooms (12 oz.)
• 1 ½ cups cooked black beans, or one 15-oz. can black beans, rinsed and drained
• 1 Tbs. ground cumin
• ½ tsp. ground coriander
• 2 cloves garlic, minced (2 tsp.)

Slaw

• 2 cups thinly sliced red or green cabbage
• 1 cup chopped cilantro
• 2 Tbs. lime juice (from 2 limes)

Tostadas

• 4 tostada shells
• 1 avocado, sliced

Instructions:
1 To make Topping: Heat oil in large non-stick skillet over high heat. Add chiles, onion, and mushrooms; cook 12 minutes, or until mushrooms begin to brown. Add beans, cumin, coriander, and garlic; sauté 1 minute to heat through.
2 To make Slaw: Toss together all ingredients in medium bowl. Season with salt, if desired.
3 To assemble Tostadas: Spoon ½ cup Topping onto each tostada shell. Top with ¼ cup slaw and ¼ avocado.
Make-ahead instructions: Topping can be refrigerated three days or frozen up to three months.