Ingredients
The following ingredients have 4 Servings
- 2 Tbs Vegetable Oil (I like olive oil)
- 2 (430g) Bell Peppers (large, one red, one green, sliced in long thin strips)
- 1 (150g) Purple Onion (large, sliced in 1/2 moons)
- Fine Sea Salt
- 3 C (150g) Shredded Mix of Red and Green Cabbage (loosely packed)
- 1 Tbs Seeded Jalapeño (minced (or to taste. Take this up if you like spicy!))
- 1/2 C (20g) Cilantro (rough chopped)
- Juice of 1-2 Limes (to taste and depending on how juicy the lime is.)
- 1/2 tsp Fine Sea Salt
- 6-8 (6-7 inch / 15-18 cm) Tostada Shells (gluten free if needed)
- 2 1/3 C (580g) Refried Black Beans (this is from one batch of my homemade recipe, if using canned, you'll need about 1 1/4 cans. )
- 2 C (8oz / 226g) Shredded Monterey or Pepper Jack Cheese (shredded*)
- Avocado Slices or Guacamole
- Sour Cream*
- Cojita (crumbled, just a little on top, optional)
- Fist - Full of Cilantro (chopped)
- Mexican Chipotle Salsa
- Fresh Limes
