Spicy bean tostadas with pickled onions & radish salad

Spicy bean tostadas with pickled onions & radish salad

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal244
low infat5g
saturates2g
carbs34g
sugars7g
fibre6g
protein8g
salt0.7g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.7 ratings
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