Spicy bean tostadas with pickled onions & radish salad

Spicy bean tostadas with pickled onions & radish salad

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
244
protein
8g
carbs
34g
fat
5g
saturates
2g
fibre
6g
sugar
7g
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

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Method

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