Breakfast Tostadas with Refried Black Beans and Cabbage Slaw

1. Prepare Refried Black Beans

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped white onion and finely chopped chile for about 8 minutes, or until the onion is translucent and fragrant. Add the minced garlic, cooked black beans, ½ teaspoon of salt, chili powder, and ground cumin to the skillet, followed by the vegetable broth. Stir everything well and let the mixture heat through.

2. Mash Beans and Add Lime Juice

Once the bean mixture is hot, stir in 2½ tablespoons of lime juice. Use a food processor, potato masher, or fork to process the beans to your preferred texture, aiming for a creamy consistency with a few whole beans remaining.

3. Prepare Cabbage Slaw

In a bowl, combine the finely shredded cabbage, chopped green onions, 1½ tablespoons of olive oil, 1 tablespoon of lime juice, and agave nectar. Toss the ingredients together until the cabbage is well-coated. Season the slaw with salt and pepper to taste.

4. Bake Tortillas

Preheat your oven to 325°F (165°C). Place the corn tortillas on baking sheets and bake them for about 15 minutes until they are crisp and golden.

5. Assemble Tostadas

Spread a generous layer of the refried black beans onto each baked tortilla. Top with a handful of the cabbage slaw, then add slices of avocado. Finish with a sprinkle of freshly chopped cilantro and serve immediately.