top of page

10. Mexican Street Style Tostadas with Slaw.

Refried Beans


  • 1 TBSP olive oi

  • 1⁄4 cup finely chopped yellow onion

  • 1⁄4 teaspoon fine salt

  • Two cloves garlic, pressed or minced

  • 1⁄2 teaspoon chili powder

  • 1⁄4 teaspoon ground cumin

  • 1⁄2 can pinto beans, rinsed and draine

  • 1⁄4 cup of wate

  • 1/2 tablespoon lime juice to taste

Cabbage-Cilantro Slaw

  • 1 cups shredded green cabbage

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup sliced peeled jicama or shredded radish

  • 1⁄2 TBSP lime Juice

  • 1/4 teaspoon ground cumin

  • Salt


  • Three corn tortillas

  • Extra-virgin olive oil or cooking spray

  • Salt, to taste

  • 1⁄2 cup refried beans

  • 1/2 ripe avocados, pitted and peeled

  • 1⁄4 cup shredded cheese or crumbled queso fresco

  • Juice of 1 lime


Mince + Chop + Saute

  • Open one can of Pinto Beans, mince two cloves of garlic, chop onion, Add olive oil to a skillet and sauté the minced garlic and chopped onions for a minute. Add half can of pinto beans. Season with ground cumin and salt. Sauté for 3-5 minutes.

Mash + Taste + Season

  • Transfer beans to a mixing bowl and mash them with the back of a wooden spoon until they’re creamy and smooth. Taste and add more salt or cumin if needed.                   


Shred+ Slice + Squeeze + Mash

  • Shred cabbage, slice radish or jicama, squeeze lime juice from fresh limes and tear fresh cilantro from its stems. In a large bowl, combine the cabbage, cilantro, jicama/radish, lime juice, cumin and chili powder — season with salt to taste, and set aside. In a paper bowl, mash the avocados with a fork. Stir in the lime juice and season with salt, to taste.

Preheat+ Bake

  • Preheat the oven to 425 degrees Fahrenheit. Spray both sides of each tortilla with cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.

Spread + Layer

  • Spread refried beans evenly over each baked tortilla. Add a layer of smashed avocado and top with the slaw, shredded cheese. Serve immediately.



Fresh Paloma

Ingredient :

  • 6 ounces freshly squeezed grapefruit juice

  • 2 tbsp fresh lime juice

  • 4 tsp sugar

  • 6 ounces club soda - or grapefruit soda

Instructions :

Squeeze + Blend

Peel and cut fresh grapefruit. Take out all the rim and white skin inside of the grapefruit. Blend the peeled, cut-up grapefruit with sugar, lime juice, and club soda.    

bottom of page