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  2. quick vegetarian dinner recipe

Black Bean Tostadas with Avocado Salsa

Make over your midweek meal with this family favourite - by Barbara Northwood
  • 12 Apr 2019
Black Bean Tostadas with Avocado Salsa
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 4
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Corn tortillas are full of flavour, last for ages, and make a really nice change from flour tortillas.

Ingredients

8 corn tortillas (look for them near the other wraps or by the Mexican food)

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, chopped

1 tbsp each smoked paprika and ground cumin

5 tbsp cider vinegar

3 tbsp clear honey

3 x 400g cans black beans, rinsed and drained

choose a few toppings – chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers, coriander sprigs

crème fraîche or tabasco chipotle sauce, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.

  2. In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.

  3. Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

PER SERVING 

675 kcals, protein 27g, carbs 91g, fat 17g, sat fat 7g, fibre 15g, sugar 18g, salt 0.6g

  • mexican recipe
  • quick vegetarian dinner recipe
  • vegetarian weeknight dinners
  • easy vegetarian meals
  • healthy vegetarian recipe
  • easy vegetarian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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