Spicy bean tostadas with pickled onions & radish salad

Spicy bean tostadas with pickled onions & radish salad

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(2 ratings)

Prep: 15 mins Cook: 12 mins

Easy

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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal244
  • fat5g
  • saturates2g
  • carbs34g
  • sugars7g
  • fibre6g
  • protein8g
  • salt0.7g
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Ingredients

  • 2 red onions, 1 thinly sliced, 1 finely chopped
  • 2 limes, juice of 1 and 1 cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1½ tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tbsp tomato purée
  • 1 tbsp chipotle paste
  • 400g can kidney bean, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 4 corn tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 140g radish, thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • large handful coriander, roughly chopped

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.

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Comments, questions and tips

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spanishplate
24th Jul, 2017
5.05
Made this for dinner tonight. We both thoroughly enjoyed it and will make again. Tasty!
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