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Pickled Vegetable Black Bean Tostadas
Servings: 2
For the tostadas
  • 15 ounce can or 1 3/4 cups of cooked black beans
  • 3 tablespoons medium chipotle sauce
  • 3 tablespoons water
  • 1/4 teaspoon ground cumin
  • 6 tostada shells
For the pickled vegetables
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cauliflower, cut into small florets
  • 1 cup red cabbage, thinly sliced
  • 1/4 small onion, thinly sliced
For the pickled vegetables
  1. In a small pot, bring the vinegar, water, salt and sugar to a boil.
  2. Add the vegetables to a large jar, pack them tightly into the bottom of the jar, and add the hot vinegar/water mix into the jar
  3. Place the lid on tightly, let the jar cool, and leave in the fridge overnight*
For the tostadas
  1. Blend the beans, sauce, water, and cumin into a consistent paste
  2. Spread it onto the tostadas, and top with the pickled vegetables (see below) and avocado. Enjoy!
Recipe Notes

The longer you leave the pickled vegetables in the fridge, the more the flavors will develop. Store any leftover pickled vegetables in the jar, in the fridge.