Black Bean Tostadas with Avocado Salsa
Ingredients (serves 4):
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
- 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.
- 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.
- 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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