Black bean tostadas with av­o­cado salsa

The smoky flavour of pa­prika and the slight bit­ter tones of cumin fea­ture in this speedy sup­per.


Serves 4 Prep 10 mins Cook 15 mins

8 corn tor­tillas 2 tbsp olive oil 1 onion, chopped 3 gar­lic cloves, chopped 1 tbsp each smoked pa­prika and ground cumin 5 tbsp cider vine­gar 3 tbsp clear honey 3 x 400g cans black beans, rinsed and drained


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 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 the spice, or a splash of Tabasco chipo­tle sauce to ramp it up.

PER SERV­ING 675 kcals, fat 17g, sat­u­rates 7g, carbs 91g, su­gars 18g, fi­bre 15g, pro­tein 27g, salt 0.6g

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