Spicy bean tostadas with pickled onions & radish salad

10-30 minutes 2 of 5-a-day 4 servings 400 kcal or less budget family meals fibre good for you low calorie low fat mains quick vegetarian

N/A

Source

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

Method

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.