Crispy Tostada Bowls

Ingredients

• 8 tostada shells or large tortillas
• 2 cans (15 oz) black beans, warmed
• 2 cups shredded cabbage
• 1 cup salsa
• 0.5 cup Greek yogurt or sour cream
• 1 avocado, sliced
• Lime wedges

Method

1. If using tortillas, crisp them in a 400°F oven for 5 minutes until stiff.
2. Warm the black beans with a splash of water and a pinch of cumin.
3. Set out all components: shells, beans, cabbage, salsa, yogurt, and avocado.
4. Let everyone build their own bowl by layering beans and toppings onto the crispy shells.
5. Serve with lime wedges.

The Story & Tips

Crispy Tostada Bowls is a four-serving dinner with tostada shells or crisped tortillas, black beans, cabbage, salsa, Greek yogurt or sour cream, avocado, and lime. The components stay separate until serving, so people can layer their own bowls over the crisp shells.

If using tortillas, crisp them in a 400°F oven until stiff, then warm the beans with water and cumin. Set out the shells, beans, cabbage, salsa, yogurt, and avocado before assembling. Keep the shells dry and add juicy toppings only when the bowls are ready to eat so they remain crisp.

Serve with lime wedges and a simple seasonal side or fresh fruit. Store the shells and toppings separately for up to three days rather than assembling leftovers in advance. The recipe’s component setup is useful when servings need different amounts of beans, cabbage, salsa, or avocado.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Store shells and toppings separately for up to 3 days.