- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 244
- Carbohydrate Content: 34g
- Fat Content: 5g
- Fiber Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 2g
- Sodium Content: 0.7g
- Sugar Content: 7g
Spicy bean tostadas with pickled onions & radish salad Recipe
Light supper recipe for 4 people, takes only 12 mins; recipe has red onion, lime, sunflower oil, garlic clove, ground cumin, tomato puree, chipotle paste, kidney bean, tortilla, radish and coriander.
Ingredients
- Kidney Bean - 400g can kidney bean, drained and rinsed
- Coriander - large handful coriander, roughly chopped
- Garlic Clove - 2 garlic cloves, finely chopped
- Red Onion - 2 red onions, 1 thinly sliced, 1 finely chopped
- Tortilla - 4 corn tortillas
- Lime - 2 limes, juice of 1 and 1 cut into wedges
- Ground Cumin - 2 tsp ground cumin
- Tomato Puree - 1 tbsp tomato puree
- Sunflower Oil - 1 1/2 tbsp sunflower oil
- Chipotle Paste - 1 tbsp chipotle paste
- Radish - 140g radish, thinly sliced
Instructions
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato puree, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a puree. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.