Angel Sweet® Tostadas


8-10Angel Sweet® TostadasServes 8-10

Prep Mins

1515 Mins 30 Mins 45 Mins

Total Mins



  • 2 cups shredded green cabbage
  • 1/3 cup fresh cilantro leaves, roughly chopped
  • 2 Tbsp. lime juice
  • Salt and pepper, to taste
  • ½ cup sour cream
  • 2 Tbsp. chipotle in adobo sauce, chopped
  • 2 cups Angel Sweet tomatoes, halved
  • 2 tsp. hot sauce (optional)
  • 1 can (378ml) refried black beans
  • 12 corn tostada shells
  • ½ cup corn, cooked
  • 1 avocado, chopped
  • 1 cup queso fresco, crumbled


  • Preheat oven to 250F.
  • In a bowl, toss cabbage, cilantro, lime juice, salt and pepper, set aside.
  • In a separate bowl, mix sour cream and chipotle in adobo, set aside.
  • Gently toss Angel Sweet tomatoes and hot sauce, set aside.
  • Warm the refried beans, keep them warm while preparing the tostada shells. Add a bit of water if necessary to keep the beans a creamy consistency.
  • Heat the tostada shells in the oven for about 10 minutes or until warmed
  • To serve, spread a spoonful of beans over the tostada shells, add pickled cabbage, chipotle sour cream, sprinkle of corn, avocado, Angel Sweet tomatoes and cheese

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