Spicy Bean & Avocado Tostados
This Mexican-inspired recipe combines the creamy richness of refried beans, the heat of cayenne pepper, and the freshness of cherry tomatoes, all loaded onto crispy flour tortillas. Topped with melted cheese, sliced chilli, creamy avocado, and fragrant coriander leaves, these delicious tostadas are sure to be a hit at your next meal!
— Constant Cookbook
Ingredients
- 4 flour tortillas
- 400g can refried beans
- big pinch cayenne pepper
- 200g can kidney beans in water, rinsed
- 2 handfuls cherry tomatoes , quartered
- 50g vegetarian cheddar
- 1 green chilli , thinly sliced
- 1 avocado , halved, stoned and sliced
- handful coriander leaves, to serve
Instructions
- Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 355 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 2.35 milligram of sodium
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