Vegetable and Bean Tostadas recipes
Ingredients
- 6 (6-inch) corn tortillas
- vegetable oil
- 1 bell pepper, stemmed, seeded, and thinly sliced
- 1 onion, havled and thinly sliced
- 2 garlic cloves, minced
- 1 1/2 tablespoons lime juice
- salt and freshly ground black pepper
- 1 (15-ounce) can pinto beans, drained and liquid reserved
- 1 1/2 teaspoons mincced jarred jalapeños, plus 2 tablespoons reserved brine
- 2 cups finely shredded red or green cabbage or coleslaw mix
- 1/2 cup (2 ounces) crumbled queso fresco or cotija cheese
- 1/4 cup sour cream
- 2 tablespoons minced fresh cilantro
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