Black bean tostadas with avocado salsa
For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas
- Prep: 10 mins
Cook: 15 mins
- Serves 4
- Easy
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
Method
-
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.
-
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.
-
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.
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