BLACK BEAN TOSTADAS WITH CITRUS SALSA & AVOCADO - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE SALSA
• 1 brown onion, finely diced
• juice and zest of 2 limes or lemons
• ½ teaspoon sea salt
• ½ teaspoon sugar
• 1 garlic clove, grated
• ½ cup coriander leaves and stalks, finely chopped
• ½ teaspoon dried chilli flakes
• 1 large grapefruit, peeled and diced
• 2 oranges, peeled and diced
• FOR THE BEANS AND TOSTADAS
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, finely sliced
• 1 tablespoon chipotle in adobo, finely sliced
• 3 cups cooked black beans or 2 x 400g tins black beans
• 8 small tortillas (we used Hands Down tortillas made in Hawke’s Bay)
• oil for frying
• 1 large avocado, thinly sliced, to serve
• coriander, chilli flakes and lime, to serve