Spicy bean tostadas with pickled onions & radish salad
Serves 4
Easy
Prep:
Cook:
Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
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Showing items 1 to 3 of 6
- 2 red onions1 thinly sliced, 1 finely chopped
- 2 limesjuice of 1 and 1 cut into wedges
- 1 ½ tbsp sunflower oil
- 2 garlic clovesfinely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney beandrained and rinsed
- 4 corn tortillas
- 140g radishthinly sliced
- large handful corianderroughly chopped
Nutrition: per serving
- kcal244low
- fat5glow
- saturates2g
- carbs34g
- sugars7g
- fibre6g
- protein8g
- salt0.7g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
step 2
Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
step 3
Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
