Prep Time:
25
Cook Time:
10
Total Time:
25
These Orca Bean Tostadas layer lightly mashed High Plains Orca Beans onto crisp tostada shells with crunchy cabbage, salsa, avocado, and lime. They are colorful, quick, and a fun way to show off the bean’s black-and-white pattern.
Ingredients:
2 cups cooked High Plains Orca Beans
1 tablespoon olive oil
¼ cup diced onion
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt, plus more to taste
2–3 tablespoons bean cooking liquid or water
8 tostada shells
1½ cups shredded cabbage or lettuce
½ cup salsa or pico de gallo
1 avocado, sliced or diced
¼ cup crumbled queso fresco or shredded cheese, optional
Lime wedges, for serving
Cilantro, for topping
How-To:
Heat olive oil in a skillet over medium heat.
Add onion and cook until softened.
Add garlic, cumin, chili powder, and salt and cook for 1 minute.
Add cooked Orca beans and a splash of bean cooking liquid or water.
Mash lightly, leaving some beans whole for texture.
Warm tostada shells according to package directions.
Spread the bean mixture over each tostada.
Top with cabbage, salsa, avocado, cheese if using, cilantro, and lime juice.
