Spicy Bean Tostadas with Pickled Onions and Radish Salad
This vibrant Mexican main course offers a lighter take on Tex-Mex flavours. Crisp baked corn tortillas are spread with a smoky, spiced kidney bean purée, then topped with a fresh salad of quick-pickled red onions, sliced radishes and coriander. A squeeze of lime finishes the dish. It's a satisfying and flavourful dinner for four that comes together in just 27 minutes.
Ingredients
- 2 red onions 1 thinly sliced, 1 finely chopped
- 2 limes juice of 1 and 1 cut into wedges
- 1 1/2 tbsp sunflower oil
- 2 garlic cloves finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney bean drained and rinsed
- 4 corn tortillas
- 140g radish thinly sliced
- large handful coriander roughly chopped
Method
- Preheat the oven to 220C/200C fan/gas 7. Combine the sliced onion with the lime juice and seasoning in a bowl, then set this aside to pickle.
- Warm 1 tbsp of the sunflower oil in a pan. Cook the finely chopped onion and garlic until softened. Mix in the cumin and fry for 1 min more. Stir through the tomato purée, chipotle paste and kidney beans, then pour in half a can of water. Let it simmer for 5 mins, season, then coarsely mash the beans into a rough purée. (You may simmer it a little longer if too thin, or add a splash more water if too thick.)
- While the beans cook, brush the corn tortillas with the rest of the oil and arrange them on a baking sheet. Bake for 8 mins until they are crisp. Spread the warm bean mixture over the crisp tortillas. Toss the radishes and coriander with the pickled onions, then pile this salad on top. Serve immediately with the lime wedges.
Nutrition (per serving)
Calories244 kcal
Fat5 g
Saturates2 g
Carbs34 g
Sugars7 g
Fibre6 g
Protein8 g
Sodium280 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemexican
DietHealthy, Vegetarian
