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
CHOOSE A FEW OF THESE TOPPINGS
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