Black Bean Tostada With Pumpkin Orange Slaw

A traditional tostada that’s loaded with plant based protein, fiber and amped up with pumpkin flare, perfect to help celebrate Dia De Los Muertos.

What You Need

  • 2 cans Black Beans
  • 1 small Zucchini
  • 1 small Squash
  • 2 cloves Garlic
  • 1 ½ tsp. Cayenne
  • 1 Tbsp. Fennel seeds
  • 1 tsp. Smoked paprika
  • 1 Tbsp. Cumin
  • 8 Tostadas
  • 4 c. Bagged Coleslaw
  • ¼ c Canned Pumpkin
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. Orange Juice

 How It’s Made:

  1. Dice and saute zucchini and squash in a medium pan
  2. Drain and rinse black beans
  3. Add beans and all spices to saute pan along with garlic, cayenne, fennel, paprika and cumin
  4. In a separate bowl whisk together canned pumpkin, dijon mustard, and orange juice
  5. Add in coleslaw and incorporate
  6. Layer tostada with black bean mixture followed with coleslaw mixture

Serves 8

Nutritional Facts:
Plate icon

Calories 209
Total Fat 4g
Protein 9g

Sodium 216mg
Fiber 8g
Sugars 5g

Carbohydrates 36g

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