In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy Jamaican black bean tostadas with peppers and nectarine slaw
Diabetes-Friendly, Mediterranean, Lean & Clean, Soy-Free, Gluten-Free, Vegan, Dairy-Free, Spicy
2 Servings, 500 Calories/Serving
Hop on the next plate to paradise! These tostadas will whisk you to the Caribbean with a smoky Jamaican spice blend and a tangy-sweet chicory and nectarine slaw.
In your bag
- 8 Mi Rancho 100% corn tortillas
- ¼ pound organic sweet mini peppers
- 1 head organic Treviso or other chicory lettuce
- 1 organic nectarine or other stone fruit
- 3 organic scallions
- 1 organic lime
- 1½ cups cooked black beans
- 2 tablespoons diced mild green chiles
- Sunbasket Jamaican spice blend (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
Calories: 500, Protein: 13g (26% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 210mg (9% DV), Carbohydrates: 68g (23% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Crisp the tortillas
Heat the oven to 400°F.
On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until crisp, 12 to 15 minutes. Transfer to a plate. Meanwhile, prepare the peppers and Treviso.
Prep and cook the peppers and Treviso
- Remove the stems and seeds from the sweet mini peppers; cut the peppers lengthwise into quarters.
- Keeping the root end intact, cut the Treviso in half lengthwise. Brush the cut sides with 1 to 2 teaspoons oil and season with salt.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mini peppers, season with salt and pepper, and cook, turning once, until lightly browned and starting to soften, 3 to 5 minutes per side. Transfer to a plate.
In the same pan, place the Treviso, cut sides down, and cook over high heat without turning until lightly browned, 1 to 2 minutes. Transfer the Treviso to a cutting board to cool slightly, then trim the root end and cut away the core; thinly slice the leaves crosswise. Do not clean the pan. While the peppers and Treviso are cooking, prepare the remaining slaw ingredients.
Make the slaw
- Cut the nectarine in half and remove the pit; cut the fruit into ¼-inch-thick slices.
- Trim the root ends from the scallions; cut the scallions crosswise into 2-inch pieces, then lengthwise into thin strips.
- Juice the lime.
In a large bowl, combine the Treviso, nectarine, scallions, 2 tablespoons [¼ cup] lime juice, and 1 tablespoon [2 TBL] oil and toss to coat. Season to taste with salt and pepper.
Cook the refried beans
- Rinse the black beans.
In the same pan used for the Treviso, stir in the beans, green chiles, Jamaican spice blend, and ¼ cup [⅓ cup] water and season with salt and pepper. Cook over medium heat until the beans are heated through and about half the liquid has evaporated, 1 to 2 minutes. Remove from the heat and, using a fork or masher, mash the beans to a coarse paste; season to taste with salt and pepper.
Transfer the tortillas to individual plates and spoon on the refried beans. Top with the peppers and as much nectarine slaw as you like. Serve any remaining slaw on the side.
- Prepare the tortillas for crisping.
- Juice the lime.
- Assemble the slaw.
- Rinse the beans.
- Measure the water for the beans.