Black bean tostadas with avocado salsa
For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas
Summer veg tostadas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
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- 4 mini tortillas
- 4 tsp vegetable oil
- 1 courgettehalved lengthways, quartered then cut into 3cm chunks
- 198g can sweetcorndrained
- ½ tsp smoked paprika
- 80g cherry tomatoeshalved
- 2 spring onionstrimmed and finely sliced
- 250g frozen peasdefrosted
- 1 garlic clovepeeled
- 2 mint sprigsleaves picked and roughly chopped, plus extra to serve
- small handful of corianderroughly chopped
- 2 limes1 juiced, 1 cut into wedges to serve
- 80g natural yogurt
Nutrition: Per serving (4)
- kcal265low
- fat7g
- saturates2g
- carbs36g
- sugars10g
- fibre7ghigh
- protein10g
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Brush the tortillas with 2 tsp of the oil and arrange on two baking trays. Lightly season. Bake for 5 mins, then turn over, rotate the trays and cook for a further 3 mins until crisp and golden. Remove from the oven and set aside to cool.
step 2
Meanwhile, heat 1 tsp of the oil in a large frying pan over a medium- high heat. Add the courgette and sweetcorn and cook, stirring a couple of times until they start to colour at the edges, about 6-8 mins. Add the smoked paprika and cook for a further minute. Set aside to cool slightly before tossing in the tomatoes and spring onions, then some seasoning to taste.
step 3
Put the peas, garlic, mint, most of the coriander, the lime juice and remaining oil in a mini food processor with some seasoning and pulse until you have a guacamole-like consistency. Add a splash of water if it’s too thick.
step 4
To serve, spread each tortilla with the pea dip and top with the veg. Garnish with the remaining coriander and a dollop of yogurt. Serve with lime wedges on the side for squeezing over.