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Spicy bean tostadas with pickled onions & radish salad

Spicy bean tostadas with pickled onions & radish salad

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A star rating of 4.3 out of 5.9 ratingsRate
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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

Recipe from Good Food magazine, July 2013

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A star rating of 4.3 out of 5.9 ratings
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