Vegan • Serves 4 • Makes 8 tostadas

Crispy corn tostadas are layered with seasoned black beans, creamy avocado, crunchy cabbage, and a fresh dragonfruit-jalapeño salsa. The combination of smoky, spicy, creamy, crunchy, and sweet makes this a substantial vegan meal.

Ingredients

Dragonfruit Salsa

– 1½ cups ripe dragonfruit, finely diced
– ¼ cup red onion, finely diced
– 1 small jalapeño, seeded and minced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice
– ¼ teaspoon salt

Black Bean Layer

– 1 can (15 ounces) black beans, drained and rinsed
– 1 tablespoon olive oil
– ½ teaspoon ground cumin
– ¼ teaspoon smoked paprika
– ¼ teaspoon garlic powder
– ¼ teaspoon salt
– 2 tablespoons water

Tostadas

– 8 corn tostada shells
– 1 cup finely shredded red or green cabbage
– 1 ripe avocado, sliced
– 2 tablespoons chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Combine the dragonfruit, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently and refrigerate while preparing the beans.

2. Heat the olive oil in a skillet over medium heat.

3. Add the black beans, cumin, smoked paprika, garlic powder, salt, and water.

4. Cook for 4–5 minutes, stirring occasionally, until the beans are hot and beginning to soften.

5. Mash approximately one-third of the beans with the back of a spoon. Leave the remaining beans whole for texture.

6. Remove from the heat.

7. Place the tostada shells on serving plates.

8. Spread approximately ¼ cup of the warm black bean mixture over each tostada.

9. Add shredded cabbage and several slices of avocado.

10. Spoon approximately 3 tablespoons of dragonfruit salsa over each tostada.

11. Sprinkle with cilantro and serve immediately with lime wedges.

Chef’s Tip

Do not mash all of the beans. Keeping some whole gives the tostadas much better texture and prevents the topping from becoming a paste.