If you haven't yet tried jarred black beans yet, then you really don't know what you are missing. They are gorgeously soft and perfect as a topping for these delicious tostadas.
Tostadas are like a flat crispy taco, that are traditionally fried, but in this version I cook them in the oven, which thankfully achieves the same result!
The beans are cooked with a range of herbs and spices including fresh green chilli, cumin, paprika, chipotle paste and oregano to give them a wonderful flavour.
I've included an optional list of extras that you can serve them with, although they are really good just with a few Iceberg lettuce leaves.
Be warned, you'll need to pick them up to eat, and it can get a bit messy, but it's definitely worth it!
Serves 4 as a starter or 2 for lunch
Olive oil
1 white onion
1 mild green chilli
Large garlic clove
1 tsp cumin
1 tsp paprika
¾ tablespoon of dried oregano
½ teaspoon of chipotle paste (or to taste)
Good squeeze of tomato purée
½ jar black beans with cooking stock
Seasoning
Splash of water
4 soft taco wraps
A few leaves of Iceberg lettuce
To serve (optional)
Fresh coriander
Guacamole (homemade or shop bought) or avocado slices
Pico de Gallo salsa (homemade or shop bought)
Grated cheddar
- Preheat the oven to 190°C.
- Cut the Iceberg lettuce leaves into strips.
To make the black beans
- Peel the onion and then finely dice.
- Deseed the peppers and cut into 2cm dice.
- Deseed and finely dice the green chilli.
- Peel and finely grate or crush the garlic.
- Heat a good drizzle of olive oil in a saucepan and sauté the onion and chilli over a low heat until the onions are translucent.
- Add the dry spices and garlic and stir to combine. Let it cook through for a few minutes, being careful not to let the garlic burn.
- Add a good squeeze of tomato puree and the chipotle paste.
- Pour (or spoon) in half a jar of black beans and any cooking liquid.
- Add a splash of water, season the mix well.
- Cook on a very low heat until warmed through, adding a splash more water if needed, to prevent the beans sticking to the bottom of the pan.
To make the tostadas
- Place the taco wraps on a baking tray and brush or spray with a very thin layer of olive oil (on both sides).
- Put into the hot oven for 3-4 minutes, then remove, flip the taco wraps and return to the oven for a further 3-4 minutes.
- Remove from the oven and place the crispy tostadas on the plates.
- Top with Iceberg lettuce (and/or Guacamole) and a couple of spoonful's of the beans, followed by the other optional ingredients (if using).
