Mexican Tostadas

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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