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Prepare the Red Beans

Prepare the Slaw

  • Radish, thin sliced 180 g
  • Pickled jalapeno, small dice 50 g
  • Lime, juiced 2 each
  • Olive oil 60 ml
  • Salt and pepper to taste

Finish the Dish

  • Corn tortillas, fried 20 each
  • Avocado, sliced 5 each
  • Mexican crema 250 ml
  • Cilantro leaves 8 g
  • Limes, cut into wedges, for garnish 3 each
  • Red Bean mixture, prepared
  • Nappa Slaw, prepared
  1. Prepare the Red Beans

    • Drain the beans and add to the prepared Knorr® Brown Gravy. Add the lime juice, chipotle powder and cumin. Stir and mash until the beans form a chunky puree and are heated through. Set aside on low heat.
  2. Prepare the Slaw

    • Toss the Napa cabbage, radishes and pickled jalapenos with lime juice and olive oil. Season to taste.
  3. Finish the Dish

    • To assemble the tostadas, top each tortilla with125 mlof the red bean mixture, then layer with avocado slices. Top with Napa cabbage slaw. Drizzle with crema. Top with cilantro leaves and serve with lime.