Spicy bean tostadas with pickled onions & radish salad


Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime!


red onions (1 thinly sliced, 1 finely chopped)
Limes (Juice of one and cut into wedges the other )
1 1⁄2 T
sunflower oil
garlic cloves (Finely chopped )
2 T
ground cumin
1 T
tomato puree
1 T
chipolte paste
400 g
Kidney Beans (Drained and rinsed )
Radish (Thinly sliced)
coriander (Large handful, roughly chopped)


  1. Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.

  2. Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)

  3. Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.