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Spicy bean & avocado tostados

Why not make up a Mexican buffet for something a bit different. Get the kids involved with this simple veggie recipe

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 355
  • Carbohydrates 43
  • Saturated Fat 4
  • Sugar 3
  • Protein 16
  • Fat 4
  • Fibre 4
  • Salt 2.35

Nutrition per serving

  • Calories 355
  • Carbohydrates 43
  • Saturated Fat 4
  • Sugar 3
  • Protein 16
  • Fat 4
  • Fibre 4
  • Salt 2.35

Ingredients

  • 4 flour tortillas
  • 400g can refried beans
  • big pinch cayenne pepper
  • 200g can kidney beans in water, rinsed
  • 2 handfuls cherry tomatoes, quartered
  • 50g vegetarian cheddar
  • 1 green chilli, thinly sliced
  • 1 avocado, halved, stoned and sliced
  • handful coriander leaves, to serve

Tip

Refried beans aren’t fried?
Refried beans aren’t fried at all – they’re superhealthy pinto beans simply boiled down with spices and seasoning.

Method

  1. Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.

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