Spicy bean & avocado tostados

Get the kids involved in making this easy veggie Mexican buffet with healthy beans and avocado

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 355
  • fat 4g
  • saturates 4g
  • carbs 43g
  • sugars 3g
  • fibre 4g
  • protein 16g
  • salt 2.35g


  • 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


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


  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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