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Tostadas Deluxe

by Mary McCartney from At My Table

These Mexican-style, loaded gluten-free corn tortillas make for a healthy, quick and easy meal. They're perfect either served as a snack or light meal.

From the book

Mary McCartney

Introduction

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.

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Ingredients

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

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.

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From the book: At My Table

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