Refried black bean tostadas with avocado & pickled onions

Serves 4

Ready in 30 mins

4tbsp vegetable oil, plus more as needed

8 x 15cm corn tortillas

½ small onion, finely chopped

1 medium garlic clove, halved

1tsp ground cumin

Salt and freshly ground black pepper

2 x 400g cans of black beans, drained and rinsed

1 avocado, halved, stone removed, peeled and sliced

100g pickled red onions

Queso fresco or feta, freshly chopped coriander, lime wedges and hot sauce, to serve

1 Heat 2tbsp of the oil in a medium frying pan over a medium-high heat for 5 mins until hot. Fry the tortillas, one at a time, for 1 min, turning halfway through, until crispy and golden. Add more oil as needed. Drain on kitchen paper.

2 Lower the heat to medium-low, wipe out any excess oil from the pan and add the onion, garlic (cut-side down), cumin and salt and pepper. After about 1 min, remove the garlic.

3 Mix in the beans and 85ml water and mash with a fork until the beans are heated through.

4 Spread a layer of beans on each tortilla. Top with the avocado, pickled onions, cheese and coriander and serve with the lime wedges and hot sauce.

These recipes are taken from The Weekday Vegetarians by Jenny Rosenstrach (Clarkson Potter, an imprint of Random House £25)