Monday 4 January 2016

Tostadas Deluxe

Tostadas Deluxe

  • 2 tbsp light olive oil or vegetable oil
  • 400g tin pinto or black beans drained
  • 1 medium clove garlic, finely chopped
  • 1/2 tsp ground cumin
  • 1 small red onion finely chopped
  • 2 ripe tomatoes finely chopped
  • 1 tbsp chopped jalapeño
  • 1 avocado, halved, stoned, peeled and cut into small cubes
  • 1 tbsp finely chopped coriander 
  • 1 tbsp lime juice (approx half a lime)
  • 1 tsp extra virgin olive oil
  • 2 ready made corn/flour tortillas
  • 100g feta cheese, crumbled
  • Pinch of sea salt 

Heat the oil in a medium frying pan, add the beans and partially mash them with a fork, then add the garlic, ground cumin and jalapeño, fry for 5 minutes.

In a medium bowl, mix together the red onion, tomato, avocado, coriander and a pinch of sea salt.  Add the lime juice and extra virgin olive oil and toss the ingredients together.

Heat the tortillas in the microwave for a minute.

To assemble the tostadas, spread the bean mixture over the base of each tortilla, then spoon the salad mix over the top and finish with a crumbling of the feta cheese.  For an extra kick I also added Kankun habanero sauce over the top.  This is an ideal meat free Monday dinner with plenty of flavour.  

Recipe courtesy of Mary McCartney "At My Table"

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