Brussels Sprout Tostada

Let’s make it.

1. 1

   Make the shaved sprout slaw.

   Wash and trim the Brussels sprouts, then slice them as finely as possible. Toss with the lime juice, cilantro, 1 tablespoon olive oil and a pinch of salt and pepper. Set aside while you prepare the beans and tortillas so the sprouts soften slightly in the dressing.

2. 2

   Warm and mash the beans.

   Heat the remaining tablespoon olive oil in a small saucepan over medium heat. Add the garlic and stir for about 30 seconds. Add the black beans, cumin and ¼ cup water. Cook gently for 5–7 minutes, stirring and roughly mashing with the back of a spoon, until hot and spreadable. Season to taste. Add a little water if needed, then cover and keep warm over very low heat.

3. 3

   Fry the tostadas.

   Heat about ¼ inch of neutral oil in a skillet to approximately 350°F. Carefully add one tortilla at a time, or as many as fit without overlapping. Fry for about 1 minute per side, turning with tongs, until golden and rigid. Start checking sooner for smaller tortillas. Transfer to a paper-towel-lined plate and season lightly with salt while hot.

4. 4

   Layer and serve.

   Spread the warm beans over the crisp tortillas. Add the Brussels sprout slaw, lifting it from the bowl so excess dressing stays behind. Finish with grated cheddar, a squeeze of lime and hot sauce. Serve immediately. Divide the same toppings among twelve 4-inch tostadas when using the smaller tortillas.