Black bean tostadas with avocado salsa

10-30 minutes 4 servings 800 kcal or less counts as 2 of 5-a-day diet fajitas healthy jalapeño pepper jalapeño peppers low fat. fibre mains make it tonight new ingredient quick tex-mex tortilla tortillas

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Source

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 smoked paprika

1 tbsp 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

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.

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.

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.