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Cheesy bean tostadas recipe

Cheesy bean tostadas recipe

4 ratings

Top crispy wholemeal tortillas with spiced kidney beans and all your favourite Mexican-inspired flavours. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 427 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 red onions, thinly sliced
  • 1 lime, zest and juice
  • 1 tbsp vegetable oil
  • 2 tbsp tomato and garlic purée
  • 2 tsp ground cumin​
  • 1 tsp smoked paprika​
  • 2 x 400g tins Grower’s Harvest red kidney beans, drained and rinsed
  • 1 red chilli, half finely chopped and half thinly sliced
  • 15g coriander, finely chopped
  • 4 wholemeal tortilla wraps
  • 1 Little Gem lettuce, finely shredded​
  • 1 avocado, thinly sliced
  • 50g feta, crumbled
2 of your 5-a-day

Each serving contains

  • Energy

    1785kj
    427kcal
    21%
  • Fat

    17g 24%
  • Saturates

    5g 24%
  • Sugars

    6g 7%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 43.2g Protein 17.3g Fibre 12.9g

Method

  1. Preheat the grill to high. Meanwhile, toss half the onions in the lime juice and set aside to pickle.
  2. Heat the oil in a large frying pan over a medium heat. Add the remaining onion and fry for 5 mins, stirring occasionally, until starting to soften. Mix through the tomato & garlic purée, cumin and paprika. Cook for 1 min until fragrant, then add the kidney beans and 200ml water. Bring to the boil and simmer for 10 mins, stirring occasionally, until the kidney beans have started to soften and the liquid has reduced by half.
  3. Remove from the heat and roughly crush with a potato masher until you have a rough, paste-like consistency. Stir through the lime zest, finely chopped chilli, half the coriander and the pickling juices from the onion. Season with freshly ground black pepper.
  4. Grill the tortillas for 1 min on each side until golden and crisp.
  5. Top the crispy tortillas with a spoonful of crushed kidney beans, smoothing it down with the back of a spoon, followed by the lettuce, avocado, feta, pickled onion and remaining chilli and coriander. Serve immediately.

Tip: To make these tostadas vegan, swap the feta for your favourite vegan cheese.

See more Mexican-inspired recipes

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