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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
  • Serves 4
  • Easy
  • Calories 675
  • Carbohydrates 91
  • Saturated Fat 7
  • Sugar 18
  • Protein 27
  • Fat 17
  • Fibre 15
  • Salt 0.6

Nutrition per serving

  • Calories 675
  • Carbohydrates 91
  • Saturated Fat 7
  • Sugar 18
  • Protein 27
  • Fat 17
  • Fibre 15
  • Salt 0.6

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

  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.

  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.

  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.

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