Mole Black Bean Tostadas with Slaw
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 1 recipe Easy Homemade Mole Sauce
  • 2 cans black beans, drained and rinsed
  • 4 cups shredded cabbage (red, green, or a mix)
  • 2 garlic cloves, minced
  • 2 TBS white wine vinegar
  • 1 TBS olive oil
  • 16 tostada shells*
  • ⅔ cup minced cilantro
  • 1 cup crumbled queso fresco
  • 1 lime, cut into wedges
Instructions
  1. Combine mole sauce and black beans in a skillet over medium heat. Bring to a simmer and let cook until the sauce is thick and sticks to the beans, about 10 minutes. (If you want to simmer longer, mix in some vegetable broth.)
  2. Meanwhile, make the slaw by combining cabbage, garlic, white wine vinegar, and olive oil in a bowl.
  3. Spread mole black beans over each tostada shell.
  4. Top with slaw, minced cilantro, and queso fresco.
  5. Serve with lime wedges.
Notes
* To make your own tostada shells, lay corn tortillas on a baking sheet so they are not touching. Bake at 375 F for 8 minutes, flipping half way through cooking.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mole-black-bean-tostadas-with-slaw/