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



  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.



For more great recipes visit Good Food Magazine