Black Bean Tostadas With Avocado Salsa
In this recipe, crispy corn tortillas are topped with a flavorful black bean mixture that is both savory and slightly sweet. The beans are cooked with onions, garlic, and a blend of spices, creating a delicious filling that is then paired with your favorite toppings for a satisfying and customizable meal.
— Constant Cookbook
Ingredients
- 8 corn tortillas (look for them near the other wraps or by the Mexican food)
- 2 tbsp olive oil
- 1 onion , chopped
- 3 garlic cloves , chopped
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 5 tbsp cider vinegar
- 3 tbsp clear honey
- 3 x 400g cans black beans , rinsed and drained
- choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers , coriander sprigs
- crème fraîche or Tabasco chipotle sauce, to serve
Instructions
- 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 purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 675 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 91 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 15 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 0.6 milligram of sodium
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