Spicy bean tostadas with pickled onions & radish salad
By Good Food
Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
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Prep:15 mins
Cook:12 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 244
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fat 5g
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saturates 2g
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carbs 34g
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sugars 7g
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fibre 6g
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protein 8g
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salt 0.7g
Ingredients
- 2 red onions, 1 thinly sliced, 1 finely chopped
- 2 limes, juice of 1 and 1 cut into wedges
- 1½ tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney beans, drained and rinsed
- 4 corn tortillas
- 140g radishes, thinly sliced
- large handful coriander, roughly chopped
Method
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 purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (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.
