Spicy Jamaican black bean tostadas with peppers and chicory-nectarine slaw

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

Spicy Jamaican black bean tostadas with peppers and chicory-nectarine slaw

Dairy-Free, Lean & Clean, Mediterranean, Soy-Free, Gluten-Free, Vegan, Spicy, Diabetes-Friendly

2 Servings, 510 Calories/Serving

20 Minutes

The refried beans in these vegan tostadas are seasoned with a smoky Jamaican spice blend and topped with a sweet and tangy chicory-nectarine slaw.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 8 Mi Rancho 100% corn tortillas
  • 3 ounces 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
  • Sun Basket Jamaican spice blend (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
Ingredient IQ
Despite the name, allspice is not a mixture of spices but is the dried berry of the Pimenta dioica tree, native to Jamaica and Central America. It tastes like a mild blend of clove and nutmeg, a flavor you might recognize from jerk seasoning.

Nutrition per serving

Calories: 510, Protein: 13g (26% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 170mg (7% DV), Carbohydrates: 67g (22% 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.

Instructions

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

Wash produce before use

1

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.

2

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 cook, prepare the remaining slaw ingredients.

3

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.

4

Make the refried beans

  • Rinse the black beans.
In the same pan used for the Treviso, stir in the beans, green chiles, ¼ cup [⅓ cup] water, and as much Jamaican spice blend as you like 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.

Serve

Transfer the tortillas to individual plates, spoon on the refried beans, and top with the peppers and chicory-nectarine slaw. Serve any remaining slaw on the side.
Kids Can!
  • Prepare the tortillas for crisping.
  • Juice the lime.
  • Assemble the slaw.
  • Rinse the beans.
  • Measure the water for the beans.