Corn tortillas topped with a chunky black bean spread and then sprinkled with cheese, red onion, jalapeño, tomato, avocado and lime. Tostadas are a staple in my home because they’re healthy, quick and easy to make and so satisfying. In a way, they have replaced toast as a base on which to build a great snack or light meal.
|2 tbsp||light olive oil or vegetable oil, for frying|
|400g||tin pinto or black beans, drained|
|1||medium clove garlic, finely chopped|
|½ tsp||ground cumin|
|1||small or medium red onion, finely chopped|
|1||ripe tomato, finely chopped|
|1 tbsp||chopped jalapeño|
|1||avocado, halved, stoned, peeled and cut into cubes|
|1 tbsp||finely chopped coriander or parsley|
|pinch sea salt, or to taste|
|1 tbsp||freshly squeezed lime juice (approx. ½ lime)|
|1 tsp||extra-virgin olive oil|
|4||ready-made corn or flour tortillas, approx. 13cm in diameter|
|100g||goat’s cheese or feta, crumbled|
Preheat your oven to 180°C/gas mark 4.
Heat the oil in a medium frying pan, add the beans and partially mash them with a fork or potato masher. Then add the garlic and ground cumin and fry for 5 minutes.
In a medium bowl, mix together the red onion, tomato, jalapeño, avocado, coriander or parsley and a small pinch of sea salt. Add the lime juice and a drizzle of extra-virgin olive oil and toss the ingredients together.
Heat the tortillas by wrapping them in foil and popping into the warm oven for around 5 minutes.
To assemble the tostadas, spread the black bean mixture over the base of each heated tortilla, then spoon the salad mix over the top and finish with a crumbling of cheese.
Ready to eat.