Nopales Tostadas

Treat your family to a meatless Mexican dinner with these nopales tostadas - ready in 30 minutes. MORE + LESS -

tablespoon olive oil

garlic clove, finely chopped

tablespoons white onion, finely chopped

can (16 oz ) refried black beans

package (4.5 oz) tostadas (12 tostadas)

jar (15 oz) Nopales strips in brine, drained

Roma tomatoes diced, (1 cup)

1/2

cup red onion, finely chopped

large ripe avocado, cut into 24 slices

3/4

cup crumbled Cotija cheese

1/4

cup finely chopped fresh cilantro

Salsa, if desired

Mexican style cream, if desired

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1

Heat oil in skillet over medium high heat. Stir in onions; cook about 2 to 3 minutes or until soft. Stir in refried beans. Cook for 2 to 3minutes until hot, stirring occasionally. Let cool for 5 to 10 minutes, to keep tostadas from getting too soft.
2

To assemble tostadas: Spread 2 tablespoons refried bean mixture on each shell; top with 2 tablespoons nopales, 1 rounded tablespoon tomatoes, 1 scant tablespoon red onion, 2 slices avocado, and 1 tablespoon queso cotija. Sprinkle with cilantro.