Aioli and black bean tostada with bell pepper and cabbage
Crunchy tostadas loaded with creamy aioli, seasoned black beans, crisp bell pepper, and shredded cabbage – a colorful, satisfying dish filled with diverse textures and flavors.
Instructions
- 1
- 2
- 3
Prepare the Aioli
- Mix together mayonnaise, garlic, and lemon juice. Set aside.
- Prepare the Aioli
- Mix together mayonnaise, garlic, and lemon juice. Set aside.
- Prepare the Black Beans
- In a pot, heat the olive oil. Add the black beans and season with salt and spices. Cook until heated through.
- Assemble the Tostada
- Spread a layer of aioli on each tostada.
- Top with a layer of black beans, then add sliced bell pepper and shredded cabbage.
- Voilà!
- Serve the tostada immediately, garnished with fresh herbs.
Recipe notes
- Aioli: For a lighter version, substitute the mayonnaise with Greek yogurt.
- Tostadas: You can toast or fry your own tortillas to make tostadas, or use store-bought ones for convenience.
- Feel free to add other vegetables to your tostadas. Grilled corn, avocado, and tomatoes all work great.
- Store any leftovers separately, and assemble the tostadas right before serving to keep them crunchy.
Ingredients
Scaled from 1 serving
Measurement system
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 can black beans, drained and rinsed
- Pinch of salt and spices to taste
- 4 tostadas
- 1 bell pepper, sliced
- 2 cups shredded cabbage
- Fresh herbs for garnish