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.
Spicy bean tostadas with pickled onions & radish salad
Course: Light supper
Servings
4
servings
Prep time
15 mins
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
Directions
- 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.
