Mexican recipe for 4 people, takes only 15 mins; recipe has tortilla, olive oil, onion, garlic clove, smoked paprika, ground cumin, cider vinegar, clear honey, black bean, jalapeno pepper and creme fraiche.
Black bean tostadas with avocado salsa
Course: Mexican
Servings
4
servings
Prep time
10 mins
Ingredients
- Tortilla: 8 corn tortillas (look for them near the other wraps or by the Mexican food)
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, chopped
- Garlic Clove: 3 garlic cloves, chopped
- Smoked Paprika: 1 tbsp smoked paprika
- Ground Cumin: 1 tbsp ground cumin
- Cider Vinegar: 5 tbsp cider vinegar
- Clear Honey: 3 tbsp clear honey
- Black Bean: 3 x 400g cans black beans, rinsed and drained
- Jalapeno Pepper: choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeno peppers, coriander sprigs
- Creme Fraiche: creme fraiche or Tabasco chipotle sauce, to serve
Directions
- Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
- 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.
- Remove from the heat and mash the beans gently with the back of your spoon to a chunky puree. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of creme fraiche to cool down, or a splash of chipotle Tabasco to spice it up.
