Name: Spicy bean tostadas with pickled onions & radish salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 red onions 1 thinly sliced, 1 finely chopped; 2 limes juice of 1 and 1 cut into wedges; 1 ½ tbsp sunflower oil; 2 garlic cloves finely chopped; 2 tsp ground cumin; 1 tbsp tomato purée; 1 tbsp chipotle paste; 400g can kidney bean drained and rinsed; 4 corn tortillas; 140g radish thinly sliced; large handful coriander roughly chopped

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Spicy bean tostadas with pickled onions & radish salad

Spicy bean tostadas with pickled onions & radish salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 4.3 out of 5.11 ratingsRate

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Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 red onions

1 thinly sliced, 1 finely chopped
2 limes

juice of 1 and 1 cut into wedges
1 ½ tbsp sunflower oil
2 garlic cloves

finely chopped
2 tsp ground cumin
1 tbsp tomato purée
1 tbsp chipotle paste
400g can kidney bean

drained and rinsed
4 corn tortillas
140g radish

thinly sliced
large handful coriander

roughly chopped

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Nutrition: per serving

kcal244

low
fat5g

low
saturates2g
carbs34g
sugars7g
fibre6g
protein8g
salt0.7g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
step 2

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.)
step 3

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.

Recipe from Good Food magazine, July 2013

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A star rating of 4.3 out of 5.11 ratings

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