Name: Spicy bean & avocado tostados
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
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 cheddar; 1 green chilli thinly sliced; 1 avocado halved, stoned and sliced; handful coriander leaves, to serve

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Spicy bean & avocado tostados

Spicy bean & avocado tostados

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4 out of 5.14 ratingsRate

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Get the kids involved in making this easy veggie Mexican buffet with healthy beans and avocado

Easily doubled

Easily halved

Vegetarian

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Complete the dish

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Mexican fish wraps

A star rating of 3.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

4 flour tortillas
400g can refried beans
big pinch cayenne pepper
200g can kidney beans

in water, rinsed
2 handfuls cherry tomatoes

quartered
50g cheddar
1 green chilli

thinly sliced
1 avocado

halved, stoned and sliced
handful coriander

leaves, to serve

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Nutrition: per serving

kcal355
fat4g
saturates4g
carbs43g
sugars3g
fibre4g
protein16g
salt2.35g

Method

step 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.

RECIPE TIPS

REFRIED BEANS AREN’T FRIED?

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

Recipe from Good Food magazine, May 2007

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A star rating of 4 out of 5.14 ratings

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