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

Nutrition per serving

  • kcal 675
  • fat 17g
  • saturates 7g
  • carbs 91g
  • sugars 18g
  • fibre 15g
  • protein 27g
  • salt 0.6g

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.