Recipes>Bean Recipes
Tostadas Deluxe
by Mary McCartney from At My Table
Easy
Makes 4
These Mexican-style, loaded gluten-free corn tortillas make for a healthy, quick and easy meal. They’re perfect either served as a snack or light meal.
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At My Table
Mary McCartney
At My Table
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Introduction
Corn tortillas topped with a chunky black bean spread and then sprinkled with cheese, red onion, jalapeño, tomato, avocado and lime. Tostadas are a staple in my home because they’re healthy, quick and easy to make and so satisfying. In a way, they have replaced toast as a base on which to build a great snack or light meal.
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Ingredients
| 2 tbsp | light olive oil or vegetable oil, for frying |
|---|---|
| 400g | tin pinto or black beans, drained |
| 1 | medium clove garlic, finely chopped |
| ½ tsp | ground cumin |
| 1 | small or medium red onion, finely chopped |
| 1 | ripe tomato, finely chopped |
| 1 tbsp | chopped jalapeño |
| 1 | avocado, halved, stoned, peeled and cut into cubes |
| 1 tbsp | finely chopped coriander or parsley |
| pinch sea salt, or to taste | |
| 1 tbsp | freshly squeezed lime juice (approx. ½ lime) |
| 1 tsp | extra-virgin olive oil |
| 4 | ready-made corn or flour tortillas, approx. 13cm in diameter |
| 100g | goat’s cheese or feta, crumbled |
Method
Preheat your oven to 180°C/gas mark 4.
Heat the oil in a medium frying pan, add the beans and partially mash them with a fork or potato masher. Then add the garlic and ground cumin and fry for 5 minutes.
In a medium bowl, mix together the red onion, tomato, jalapeño, avocado, coriander or parsley and a small pinch of sea salt. Add the lime juice and a drizzle of extra-virgin olive oil and toss the ingredients together.
Heat the tortillas by wrapping them in foil and popping into the warm oven for around 5 minutes.
To assemble the tostadas, spread the black bean mixture over the base of each heated tortilla, then spoon the salad mix over the top and finish with a crumbling of cheese.
Ready to eat.
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Ingredients
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