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Spicy bean tostadas with pickled onions & radish salad

Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime

  • Prep: 15 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 244
  • Carbohydrates 34
  • Saturated Fat 2
  • Sugar 7
  • Protein 8
  • Fat 5
  • Fibre 6
  • Salt 0.7

Nutrition per serving

  • Calories 244
  • Carbohydrates 34
  • Saturated Fat 2
  • Sugar 7
  • Protein 8
  • Fat 5
  • Fibre 6
  • Salt 0.7

Ingredients

  • 2 red onions, 1 thinly sliced, 1 finely chopped
  • 2 limes, juice of 1 and 1 cut into wedges
  • 1½ tbsp sunflower oil
  • 2 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tbsp tomato purée
  • 1 tbsp chipotle paste
  • 400g can kidney beans, drained and rinsed
  • 4 corn tortillas
  • 140g radishes, thinly sliced
  • large handful coriander, roughly chopped

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.

  2. Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)

  3. Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.

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