Black bean tostadas with avocado salsa

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

Black bean tostadas with avocado salsa

Recipe by Chef Soomro Course: Mexican
Servings

4

servings
Prep time

10 mins

Ingredients

  • Garlic Clove: 3 garlic cloves, chopped
  • Olive Oil: 2 tbsp olive oil
  • Onion: 1 onion, chopped
  • Smoked Paprika: 1 tbsp smoked paprika
  • Tortilla: 8 corn tortillas (look for them near the other wraps or by the Mexican food)
  • Cider Vinegar: 5 tbsp cider vinegar
  • Black Bean: 3 x 400g cans black beans, rinsed and drained
  • Ground Cumin: 1 tbsp ground cumin
  • Creme Fraiche: creme fraiche or Tabasco chipotle sauce, to serve
  • Clear Honey: 3 tbsp clear honey
  • Jalapeno Pepper: choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeno peppers, coriander sprigs

Directions

  1. 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.
  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 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.