Spicy bean & avocado tostados

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Good Food

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Recipe by Good Food

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1. 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.

Refried beans aren't fried?

Refried beans aren't fried at all - they're superhealthy pinto beans simply boiled down with spices and seasoning.

Per serving

355 kcalories, protein 16g, carbohydrate 43g, fat 4 g, saturated fat 4g, fibre 4g, sugar 3g, salt 2.35 g

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Vegetarian

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

Per serving

355 kcalories, protein 16g, carbohydrate 43g, fat 4 g, saturated fat 4g, fibre 4g, sugar 3g, salt 2.35 g

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