In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spicy Jamaican black bean tostadas with peppers and nectarine slaw
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories
2 Servings, 500 Calories/Serving
20 Minutes
Time for a vacation? These tostadas will whisk you to the Caribbean with a smoky Jamaican spice blend and a sweet cabbage and nectarine slaw.
In your bag
- 8 Mi Rancho 100% corn tortillas
- ¼ pound organic sweet mini peppers
- 1 organic nectarine or other stone fruit
- 3 organic scallions
- 3 ounces organic red or other shredded cabbage
- 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)
Nutrition per serving
Calories 500, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 250mg (11% DV), Total Carb. 67g (24% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 15g
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
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.
2
Prep and cook the peppers
- Remove the stems and seeds from the sweet mini peppers; cut the peppers lengthwise into quarters.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sweet 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. Do not clean the pan.
While the peppers are cooking, prepare the remaining slaw ingredients.
3
Make the nectarine 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 lengthwise into thin strips, then crosswise into 2-inch pieces.
- Juice the lime.
In a large bowl, combine the shredded cabbage, 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
Cook the refried beans
- Rinse the black beans.
In the same pan used for the peppers, 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.
Serve
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.
Kids Can!
- Prepare the tortillas for crisping.
- Juice the lime.
- Assemble the slaw.
- Rinse the beans.
- Measure the water for the beans.