Name: Black bean tostadas with avocado salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 corn tortillas (look for them near the other wraps or by the Mexican food); 2 tbsp olive oil; 1 onion chopped; 3 garlic cloves chopped; 1 tbsp smoked paprika; 1 tbsp ground cumin; 5 tbsp cider vinegar; 3 tbsp clear honey; 3 x 400g cans black beans rinsed and drained; choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers coriander sprigs; crème fraîche or Tabasco chipotle sauce, to serve

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Black bean tostadas with avocado salsa

Black bean tostadas with avocado salsa

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.16 ratingsRate

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For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mexican bean salad

A star rating of 4.7 out of 5.31 ratings

Smoky chipotle pepper salsa

A star rating of 4.6 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

8 corn tortillas

(look for them near the other wraps or by the Mexican food)
2 tbsp olive oil
1 onion

chopped
3 garlic cloves

chopped
1 tbsp smoked paprika
1 tbsp ground cumin
5 tbsp cider vinegar
3 tbsp clear honey
3 x 400g cans black beans

rinsed and drained
choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers

coriander sprigs
crème fraîche

or Tabasco chipotle sauce, to serve

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Nutrition: per serving

kcal675
fat17g
saturates7g
carbs91g
sugars18g
fibre15g
protein27g
salt0.6g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
step 2

In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
step 3

Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

Recipe from Good Food magazine, January 2012

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A star rating of 4.7 out of 5.16 ratings

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