Bean & vegetable tostadas

  • 1review
  • 37saves
  • 25min

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

Lynn Lewis

Ingredients

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

Directions

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 (1)

Meganbliley
0

Delicious, fresh not too heavy - 15 Jul 2013

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