Black bean tostadas diablo with cabbage slaw and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean tostadas diablo with cabbage slaw and guacamole

Black bean tostadas diablo with cabbage slaw and guacamole

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Spicy, No Added Sugar

2 Servings, 720 Calories/Serving

25–40 Minutes

Open-faced tacos make an ideal vessel for plant-based meals. Case in point: these vegan tostadas are piled high with black beans, vegetables, and our house-made chile salsa. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic cremini or other button mushrooms
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 13.4 ounce carton cooked black beans
  • ½ cup diced mild green chiles
  • 1 organic lime
  • 3 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • 8 Mi Rancho 100% corn tortillas
  • ½ cup guacamole
  • Sunbasket chile salsa (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Nutrition per serving

Calories 720, Total Fat 46g (59% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 710mg (31% DV), Total Carb. 68g (25% DV), Fiber 22g (79% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 16g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the mushroom–black bean mixture

  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the beans and green chiles and cook until heated through, 1 to 2 minutes. Transfer to a medium bowl and season to taste with salt and pepper

2

Make the cabbage slaw

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a medium bowl, toss together the cabbage, carrots, lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

3

Crisp the tortillas

In the same pan used for the mushroom mixture, warm 2 to 3 tablespoons oil over medium heat until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt.

Serve

Transfer the tortillas to individual plates. Top with the mushroom–black bean mixture, cabbage slaw, and as much guacamole as you like. Spoon on half the chile salsa. Serve the lime wedges and remaining guacamole and chile salsa on the side. 

Kids Can!
  • Press the garlic (if you have a press).
  • Rinse the black beans.
  • Juice the lime.
  • Assemble the slaw.
  • Help assemble the tostadas.