Jalisco Tostadas with Black Beans and Cheese
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Ingredients
- 8 corn tortillas
- 400 g black beans
- 80 g feta cheese
- 60 ml soured cream
- 80 g red cabbage
- 200 g tomatoes
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 13.4 g
- Carbohydrate
- 38.9 g
- of which sugars
- 4.3 g
- Fat
- 19.5 g
- of which saturates
- 6.3 g
- Fibre
- 10.2 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the corn tortillas in the sunflower oil for 1 minute a side until crisp, then drain on paper towel.
- 2
Mash the black beans with a splash of water and warm through in a small pan.
- 3
Spread the beans over each tostada and crumble over the feta cheese.
- 4
Thinly slice the red cabbage and chop the tomatoes, then scatter over the tostadas.
- 5
Finish with a spoon of soured cream before serving.
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