Bean & vegetable tostadas

    25 minutes

    Fibre from beans and vegetables keeps the digestive system healthy and can help lower cholesterol levels.

    7 people made this

    Serves: 6 

    • 6 corn tortillas (15 cm)
    • 1 can (425 g) black beans, drained and rinsed
    • 1 can (420 g) canned corn kernels, drained and rinsed
    • 1 small tomato, cored and chopped (about ½ cup)
    • 2 tablespoons finely chopped red onion
    • 1 small jalapeño or other hot chilli, seeded and finely chopped
    • 2 tablespoons chopped coriander
    • 1 tablespoon freshly squeezed lime juice
    • ½ teaspoon salt
    • dash of Tabasco
    • 1 small ripe avocado, stoned, peeled and chopped

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 220°C. Place tortillas in a single layer on a baking tray; coat both sides of each one with cooking spray. Bake until lightly browned and crisp, about 10 minutes; turn them over halfway through. Transfer to wire racks to cool.
    2. Combine beans, corn, tomato, onion, chilli, coriander, lime juice, salt and Tabasco in a large bowl. Gently fold in avocado. Top each tortilla evenly with bean mixture.

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    Reviews in English (1)


    Delicious, fresh not too heavy  -  15 Jul 2013