Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

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Ingredients

½ medium red onion, thinly sliced
Juice of 1 lime
1 tablespoon white vinegar
Pinch of salt
2 cups shredded green cabbage
½ cup fresh cilantro leaves
½ cup ¼-inch-thick slices peeled jicama, or additional shredded cabbage
Juice of 1 lime
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and freshly ground black pepper, to taste
6 corn tortillas
Extra-virgin olive oil or cooking spray
Salt, to taste
2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
3 large ripe avocados, pitted and peeled
Juice of 1 lime
½ cup halved grape tomatoes
½ cup crumbled queso fresco or feta cheese

As published by Cookie and Kate.

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