Tostadas are a tasty alternative to tacos—with the same satisfying flavors. Serve with your favorite salsa and hot sauce.
- 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.)
- 2 cups thinly sliced red or green cabbage
- 1 cup chopped cilantro
- 2 Tbs. lime juice (from 2 limes)
- 4 tostada shells
- 1 avocado, sliced
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.