Tostadas - with black beans
The tostada may be a simple dish, but it encapsulates Mexican food perfectly. This authentic recipe originated when locals had stale corn tortillas they needed to fry, in order to eat. Top with a base of beans, lettuce, tomato, sour cream and a choice of red or green chilli sauce.
Preparation time |
20 minutes |
Cooking time |
1 hour |
Number of serves |
4 - 6 |
Skill level |
Low - Medium |
Guacamole:
- 2 avocados, peeled, seeds removed and mashed with the juice of a lemon or lime
- pinch salt
- chilli
- 1 pinch paprika
Combine guacamole ingredients in a small stick blender. Blend until smooth. Alternatively mash with a fork.
Black beans:
- 1 1/2 cup dried black beans pre cooked as per packet instructions
- 1 large onion
- 3 garlic cloves
- spices: 1 tsp ground cinnamon 1 tsp ground coriander, 2 tsps ground cumin
- 1 ½ bunches coriander
- 1 bunch mint
Heat oil in a large frying pan. Add onion and cook for 5 minutes or until translucent. Add garlic and spices and cook for a further minute.
Add coriander and mint leaves and stir to combine.
Remove from heat. Spoon mixture into precooked black beans and 4 1/2 cups water.
Bring to the boil. Reduce heat, cover, and simmer 55 minutes or until tender. Season with salt and pepper.
Toppings and tostadas:
- 2 corn cobs, roasted and kernels removed
- 1 cup sour cream
- 4 radishes, thinly sliced
- 2 green chillies,
- sliced ½ bunch coriander
- serve with 1 pkt corn tortillas.
Peel corn cobs leaving husks intact. Roast over an open flame until golden brown and allow to cool. Slice corn kernels from cobs.
Heat 1 tablespoon oil in a large fry pan or a griddle over high heat and place corn tortillas one or two at a time into pan.
Cook, turning once for 3 minutes or until golden and puffed. Repeat with remaining tortillas.
Spoon black beans onto tostadas with roasted corn, sour cream, guacamole, radishes, green chilli, and coriander leaves.
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