Careme

Ingredients

• Fresh Large Ripe Avocado 4 avocados $2.50 each
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Roma Tomato 1 lb $2.79/lb
• Green Onions 2 bunches $1.50 each
• Fresh Lime or Organic Limes 2 limes if available, otherwise use lemon $1.29 each
• Fresh Lemon 1, backup if limes unavailable $1.69 each
• Organic Radishes or Kroger® Radishes 1 bunch/package, optional $2.79 or $2.49
• Organic Cilantro 1 bunch, optional $1.99
• Pantry: refried beans 2 large cans or about 4 cups pantry
• Pantry: tostada shells 16 tostadas pantry
• Pantry: queso fresco or crumbly cheese 1 to 2 cups optional pantry
• Pantry: salt as needed pantry

Instructions

1. Warm 2 large cans or about 4 cups refried beans in a saucepan over low heat, stirring occasionally. Add a splash of water if too thick.
2. Shred 1 lb green cabbage very finely. Dice 1 lb Roma tomatoes. Slice 2 bunches green onions. Thinly slice 1 bunch radishes if using. Chop cilantro if using.
3. Cut 4 avocados in half, remove pits, and slice or mash lightly with a little salt and juice from 1 lime. If no limes, use 1/2 to 1 lemon.
4. Set up an assembly line: tostada shells, warm refried beans, avocado, cabbage, tomatoes, green onions, radishes, cilantro, and optional cheese.
5. For each tostada, spread a layer of warm beans on 1 tostada shell. Top with avocado, cabbage, tomatoes, and green onions. Add radish, cilantro, and cheese if using.
6. Serve immediately so the shells stay crisp.
7. For younger kids, make smaller portions with less cabbage and fewer loose toppings so they are easier to hold. Adults can add extra lime and salt at the table.
8. Plan on 2 tostadas per adult and 1 to 2 per child, depending on appetite, since shakshouka is also being served.