Cindo de Mayo

Makes 8 tostadas
Ingredients  
For the Lime Crema: 
8 ounces sour cream or plain Greek yogurt 
1 lime, zested & juiced 
1 garlic clove, minced (or ¼ teaspoon garlic powder) 
¼ teaspoon salt 
For the Tostadas: 
1 16-ounce can refried beans 
8 tostada shells  
3 cups shredded romaine or iceberg lettuce (or 1 bag pre-shredded) 
2 cups thinly sliced red/purple cabbage (or pre-shredded cabbage/slaw) 
2 bell peppers, seeded and diced (any colors)  
4 Roma tomatoes, diced  
1 bunch radishes, thinly sliced 
1 cup shredded cheese (like cheddar, monterey jack, or Mexican blend) 
1 large avocado, diced 
Fresh cilantro, for garnish

Directions:

1. Prepare the lime crema: add all ingredients to a bowl and mix until well combined.
2. Add the refried beans to a small saucepan over medium-low heat. Add a tablespoon of water at a time to thin beans to desired consistency (this will vary based on brand of refried beans used – consistency should still be thick, but easily spreadable). Stir frequently, for about 3-5 minutes, until beans are warmed through.
3. Spread about ¼ cup of the refried beans onto each tostada shell. Divide remaining toppings evenly across all tostadas, adding veggies, then cheese, diced avocado, and fresh cilantro. Top each with a dollop of the lime crema and an extra squeeze of fresh lime juice, if desired. Serve right away and enjoy! 
    

Makes about 2 cups

Ingredients
3 ripe avocados, halved and pitted 
Juice of 1 lime (about 2 tablespoons) 
1 clove garlic, minced or grated 
2 tablespoons chopped fresh cilantro 
½ teaspoon fine salt 
Pinch black pepper 
Optional add-ins: diced tomato, red or green onions, or jalapeño

Directions:
 

1. Scoop the avocado out from the skins into a medium-sized mixing bowl. Mash with a fork or a potato masher to desired consistency.
2. Add lime juice, garlic, cilantro, salt, pepper, and any add-ins, and mix into the mashed avocado until well combined. Taste and adjust seasoning as desired.
3. Serve right away, or store in the fridge until ready to enjoy. Note: to keep the guacamole from turning brown, cover tightly with plastic wrap, touching the surface of the guacamole with the plastic wrap, so no air gets on it. 
    

(Recipe adapted from Joy Food Sunshine)

Ingredients 
2 14-ounce cans diced tomatoes (or about 3 cups fresh tomatoes) 
¼ cup chopped white or red onion 
½ cup fresh cilantro 
2 cloves garlic  
½ teaspoon cumin 
½ teaspoon salt 
2 tablespoons lime juice

Directions:
 

1. Add one of the cans of diced tomatoes with all other ingredients to a food processor or blender. Blend until mostly pureed. Add the second can of tomatoes and pulse just until blended to desired texture, leaving it as chunky or smooth as you like. Taste and adjust seasonings as needed. 
2. Serve and enjoy!