Spicy Bean Tostadas with Pickled Onions and Radish Salad
A healthy Tex-Mex dinner of crisp corn tortillas topped with chipotle-spiced kidney beans, quick-pickled red onions, fresh radish and coriander. Ready in under
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Cooking tools:
- Potato masher
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Pan
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Can opener
- Wooden spoon
- Spoon
- Plate
Ingredients
- 2 red onions 1 thinly sliced, 1 finely chopped
- 2 limes juice of 1 and 1 cut into wedges
- 1 1/2 tbsp sunflower oil
- 2 garlic cloves finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney bean drained and rinsed
- 4 corn tortillas
- 140g radish thinly sliced
- large handful coriander roughly chopped
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