Latin American · 15 min · Easy · 2 tostadas

Black Bean Breakfast Tostadas

Name: Black Bean Breakfast Tostadas
Total time: 15 min
Yield: 2 servings
Ingredients: 4 corn tortillas; 1 tbsp vegetable oil; 1 can black beans (400 g), drained and rinsed; 1 garlic clove, minced; 1 tsp ground cumin; 1 avocado, sliced; ½ red onion, thinly sliced; 1 handful fresh cilantro, chopped; 1 lime, cut into wedges; ⅓ cup salsa; salt, to taste

Tortillas toasted flat until they snap, spread with warm cumin-spiked black beans and topped with avocado, red onion and lime. Fifteen minutes, mostly from the cupboard.

~700 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein

Plan it:

Method

1
Toast the tortillas
⏱ 6 min
Toast the tortillas one at a time in a dry pan over a medium-high heat, turning, until they are stiff and speckled brown. They crisp further as they cool.
2
Warm the beans
⏱ 4 min
Heat the oil in the pan, add the garlic and cumin and cook for thirty seconds, then tip in the beans with a splash of water. Warm through and crush about half of them with a fork. Season with salt.
3
Build
Spread the warm beans over each tostada and top with avocado, red onion and cilantro.
4
Serve
Add salsa if you are using it and serve with lime wedges.

Notes

Toast the tortillas dry rather than frying them and they stay crisp much longer. Crushing only half the beans gives you something to spread and something to bite.

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Method

Toast the tortillas

Warm the beans

Build

Serve

Notes