Spicy bean tostadas with pickled onions & radish salad recipe | Good Food
Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
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Ingredients
- 2 red onions 1 thinly sliced, 1 finely chopped
- 2 limes juice of 1 and 1 cut into wedges
- 1 ½ 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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