A few months ago, I developed an easy homemade mole sauce recipe. Most of the time I think of meat based dishes when I think of mole sauce. Therefore, I have been playing with the sauce finding good vegetarian uses, like these mole black bean tostadas with slaw!
If you missed it, the first mole sauce recipe I posted was the mole jackfruit street tacos. This recipe is moist and delicious, but I thought it was lacking protein. Therefore, I started working with mole and black beans.
I love cabbage. It’s one of the vegetables that I always have in the fridge. It lasts a long time, and has a great crunch! I use it to make slaw for tacos/tostadas, and I use it in Asian style dishes, like noodle stir fry or egg rolls.
If you don’t keep cabbage heads, you could also buy a bag of slaw mix, or try something else entirely. Have a picky eater in your family? Tostadas are easily customizable, and kids can build their own and choose what they want to try on top!
Variations to the Mole Black Bean Tostadas with Slaw recipe:
- Make your own tostada shells! It’s easy, and the instructions are included in the notes on the recipe.
- Options instead of slaw: Try lettuce and tomato, or avocado and onion.
- Choose a different cheese: I love queso fresco, but it won’t last long in the fridge once it’s open. Instead you chould try a cheddar or montery jack cheese.
- Make the mole sauce in advance! The flavors will develop as it sits, and this will decrease your prep time for this recipe. The recipe timing is written as though you have already made the sauce.
- Link to Easy Homemade Mole Sauce recipe
Mole Black Bean Tostadas with Slaw
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings
- Category: Entree
- Cuisine: Mexican
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*
- 2/3 cup minced cilantro
- 1 cup crumbled queso fresco
- 1 lime, cut into wedges
Instructions
- 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.)
- Meanwhile, make the slaw by combining cabbage, garlic, white wine vinegar, and olive oil in a bowl.
- Spread mole black beans over each tostada shell.
- Top with slaw, minced cilantro, and queso fresco.
- 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.
