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Look for salty crumbly fresh Mexican cheese—queso fresco—near other fresh cheeses. Swap crumbled feta or shredded Jack cheese in a pinch. Look for crunchy premade tostada shells near the taco shells. Use up the extra shells as a base for a batch of after-school nachos, or break them into pieces and use in place of tortilla chips. For even more veggie goodness and an extra punch of flavor, try adding a few slices of creamy avocado and a sprinkle of charred corn kernels.

This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 6 (serving size: 1 tostada)


Ingredient Checklist


Instructions Checklist
  • Combine beans and pico de gallo in a small saucepan. Cook over medium, stirring often, until hot, about 5 minutes. Remove from heat, and cover to keep warm.

  • Whisk together oil, vinegar, oregano, and salt in a large bowl. Add cabbage, radishes, tomatoes, and onion; toss to combine. Let stand 5 minutes.

  • Spread each tostada shell with 1/3 cup bean mixture; top each with 1 cup cabbage mixture and 1/4 cup queso fresco. Garnish with torn cilantro, if desired.

Nutrition Facts

324 calories; fat 20g; saturated fat 6g; protein 12g; carbohydrates 27g; fiber 6g; sugars 5g; sodium 664mg.