Crispy Black Bean Tostadas with Fresh Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Tostadas with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Tostadas with Fresh Lime Slaw

Enjoy a vibrant blend of crispy corn tostadas topped with savory black beans and a refreshing slaw of red cabbage, carrots, lime, avocado, and creamy Greek yogurt. This dish hits a perfect balance with satisfying crunches and a burst of zesty flavor in each bite.

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NUTRITION

542kcal
Protein
33g
Fat
10.6g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Black Beans

2 pieces Corn Tostadas

1 cup Red Cabbage, Shredded

1/2 cup Shredded Carrots

1 quarter Avocado

1/2 cup Nonfat Greek Yogurt

Juice of 1 Fresh Lime

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F if your corn tostadas need crisping. Arrange them on a baking sheet and bake for 5-7 minutes until they become crispy, then let cool.

  • 2

    In a bowl, combine the shredded red cabbage and shredded carrots. Add the lime juice and mix well.

  • 3

    Fold in the nonfat Greek yogurt and gently coat with the fresh lime slaw mixture. Season with salt and pepper to taste.

  • 4

    If necessary, warm the cooked black beans in a small saucepan over low heat with a pinch of cumin and garlic powder for added flavor.

  • 5

    To assemble, place the toasted tostadas on a plate, spread an even layer of warm black beans on each, and then top generously with the fresh lime slaw.

  • 6

    Finish by topping each tostada with slices of avocado. Garnish with additional lime wedges if desired and serve immediately.

Crispy Black Bean Tostadas with Fresh Lime Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Tostadas with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Tostadas with Fresh Lime Slaw

Enjoy a vibrant blend of crispy corn tostadas topped with savory black beans and a refreshing slaw of red cabbage, carrots, lime, avocado, and creamy Greek yogurt. This dish hits a perfect balance with satisfying crunches and a burst of zesty flavor in each bite.

NUTRITION

542kcal
Protein
33g
Fat
10.6g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Black Beans

2 pieces Corn Tostadas

1 cup Red Cabbage, Shredded

1/2 cup Shredded Carrots

1 quarter Avocado

1/2 cup Nonfat Greek Yogurt

Juice of 1 Fresh Lime

PREPARATION

  • 1

    Preheat your oven to 400°F if your corn tostadas need crisping. Arrange them on a baking sheet and bake for 5-7 minutes until they become crispy, then let cool.

  • 2

    In a bowl, combine the shredded red cabbage and shredded carrots. Add the lime juice and mix well.

  • 3

    Fold in the nonfat Greek yogurt and gently coat with the fresh lime slaw mixture. Season with salt and pepper to taste.

  • 4

    If necessary, warm the cooked black beans in a small saucepan over low heat with a pinch of cumin and garlic powder for added flavor.

  • 5

    To assemble, place the toasted tostadas on a plate, spread an even layer of warm black beans on each, and then top generously with the fresh lime slaw.

  • 6

    Finish by topping each tostada with slices of avocado. Garnish with additional lime wedges if desired and serve immediately.