Feed your appetite for cooking with Penguin’s expert authors
Tostadas Deluxe
Introduction from Mary McCartney
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.
Ingredients
Method
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.