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Active time
45 minutes
8 tostadas

1 cup basmati brown rice 

1 medium red onion, sliced into half moons

3 garlic cloves, minced

2 teaspoons olive oil 

1 large Poblano pepper, seeds removed and cut into long, thin slices

¼ head purple cabbage, chopped into long shreds

1 bunch kale or chard, chopped into bite sized pieces  

Dash of sea salt 

1 can low-sodium refried pinto beans

8 flat, crispy corn “tostada” tortillas  

1 whole avocado, peeled and sliced 

Fresh salsa of choice 

  1. In a small pot, prepare the basmati rice according to the package instructions. 
  2. In a large pan, saute the red onion half moons and garlic in olive oil with the pepper slices until soft and aromatic. 
  3. Add the cabbage, kale, and a pinch of sea salt; cover the pan and let the veggies cook for 5-6 minutes, until soft. 
  4. In another small pot, heat the refried beans. Add a dash of water, if necessary, to thin the beans for spreading. 

To assemble the tostadas:

  1. Spread a large spoonful of beans onto each corn tortilla, covering the tortilla.
  2. Add one spoonful of rice and spread out on top of the beans. 
  3. Then add veggie medley of cabbage, kale, onions, garlic and peppers.
  4. Add 2-3 slices of avocado.
  5. Top with salsa of your choice. 


An Oldways recipe and photo


Calories: 306
Total Fat: 7g
Saturated Fat: 1g
Sodium: 322mg
Cholesterol: 0mg
Carbohydrate: 42g
Fiber: 9g
Sugars: 3g
Protein: 9g

Yield: 8 tostadas

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