Preheat the oven to 400 degrees F and line two baking sheets with foil.
Place the shredded cabbage in a strainer and add a pinch of sea salt. Lightly massage the cabbage to distribute the sea salt, and set over the sink to drain.
On one of the baking sheets, toss the bell peppers, red onion, and corn with a tablespoon of avocado oil. Sprinkle with the chili powder and a pinch of sea salt, and toss again. Bake for 18 to 20 minutes, or until the veggies are tender.
Meanwhile, add the beans to a small bowl with a pinch of sea salt and mash with a fork to make a mostly smooth paste.
While the vegetables are baking, lightly brush the tortillas with oil on both sides and sprinkle with a small pinch of sea salt.
Arrange the tortillas in a single layer on the second baking sheet. When the vegetables have 10 to 12 minutes remaining, remove from the oven and place the bean mash in a mound next to the veggies. Place both sheet pans in the oven and bake until the beans are warmed through and the tortillas are toasted and crisp; flip the tortillas halfway through.
Remove from the oven and assemble the tostadas: Spread the beans over the tortillas, top with the vegetable mixture, and garnish with shredded cabbage and cubed avocado. Serve with hot sauce, cotija cheese, and fresh lime juice if desired.
Macro Magic: This recipe offers everything you want in a weeknight meal, including a balance of macronutrients: protein from the beans, healthy fat from the avocado, and carbohydrates from the variety of colorful veggies.
This recipe is part of our Something Simple department, which features one-pot, 30-minutes-or-less, or 10-ingredients-or-less recipes that make it easier to eat healthy in a pinch.
Photography by: Terry Brennan; Food Styling: Betsy Nelson