Black bean tostadas with avocado

Name: Black bean tostadas with avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 Corn tortillas, small ones; 15 ml Vegetable oil; 400 g Black beans, 1 tin, drained and rinsed; 0.2 Garlic, crushed; 3 g Ground cumin; 2 g Smoked paprika; 2 Avocados; 1.5 Limes; 150 g Cherry tomatoes, finely chopped; 0.5 Red onions, very finely chopped; 15 g Fresh coriander, chopped; 2 g Salt; 75 g Soured cream; 50 g Feta, crumbled

Crisp baked corn tortillas piled with garlicky smashed black beans, lime-spiked avocado and a fresh tomato salsa. A crunchy, colourful plate for a Mexican-style spread.

Ingredients

8 Corn tortillas, small ones
15 ml Vegetable oil
400 g Black beans, 1 tin, drained and rinsed
0.2 Garlic, crushed
3 g Ground cumin
2 g Smoked paprika
2 Avocados
1.5 Limes
150 g Cherry tomatoes, finely chopped
0.5 Red onions, very finely chopped
15 g Fresh coriander, chopped
2 g Salt
75 g Soured cream
50 g Feta, crumbled

Method

Heat the oven to 200°C (180°C fan). Brush the tortillas lightly with oil on both sides, lay them on two baking trays and bake until crisp and golden, swapping the trays over halfway.
Meanwhile, warm a teaspoon of oil in a small pan, add the garlic, cumin and paprika for 30 seconds, then tip in the beans with 3 tablespoons of water. Heat through and roughly mash with a fork, seasoning with salt and a squeeze of lime.
Mash the avocados with the juice of half a lime and a pinch of salt, leaving it a bit chunky.
Mix the tomatoes, red onion and most of the coriander with the remaining lime juice and a pinch of salt.
Spread each crisp tortilla with beans, then avocado, then a spoonful of salsa. Put the soured cream, feta and last of the coriander on the table for people to add.