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Lunch · Mexican

Oaxacan Tostadas with Black Beans, Avocado and Salsa (Vegan)

25 min Serves 4 ~496 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 8 corn tortillas
  • 400 g black beans
  • 2 avocado
  • 200 g tomatoes
  • 0.5 red onion
  • 15 g fresh coriander
  • 1 lime
  • 3 tbsp sunflower oil, for frying

Nutrition (per serving)

Calories
496 kcal
Protein
12.3 g
Carbohydrate
40.7 g
of which sugars
4.3 g
Fat
27.1 g
of which saturates
3.7 g
Fibre
17.4 g
Salt
0.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the corn tortillas in the sunflower oil for 1 minute a side until crisp and golden, then drain on paper towel.

  2. 2

    Mash the black beans with 2 tablespoons of water in a small pan and warm through.

  3. 3

    Finely chop the tomatoes and red onion and mix with the fresh coriander and a squeeze of lime for a quick salsa.

  4. 4

    Spread the mashed black beans over each tostada and top with sliced avocado and the salsa.

  5. 5

    Serve straight away while the tostadas are still crisp.

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