SPICY BEAN TOSTADAS WITH PICKLED ONIONS & RADISH SALAD

Spicy bean tostadas with pickled onions & radish salad image

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

Provided by Good Food team

Time 27m

Number Of Ingredients 11

Ingredients

2 red onions , 1 thinly sliced, 1 finely chopped
2 limes , juice of 1 and 1 cut into wedges
1 ½ 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

Steps:

Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
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.)
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.

Nutrition Facts : Calories 244 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium