Refried Bean Tostada Bowls with Pickled Jalapeño
Ingredients
- 800 g tinned pinto beans
- 2 garlic cloves
- 1 tsp ground cumin
- 8 small corn tostadas or tortilla chips
- 50 g pickled jalapeño slices
- 250 g cherry tomatoes
- 150 g shredded iceberg lettuce
- 1 lime
- 2 tbsp olive oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 445 kcal
- Protein
- 16.3 g
- Carbohydrate
- 54.3 g
- of which sugars
- 4.4 g
- Fat
- 15 g
- of which saturates
- 2.1 g
- Fibre
- 15.7 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the pinto beans. Heat the olive oil in a pan and fry the crushed garlic for 1 minute, then add the beans and cumin and cook for 5 minutes.
- 2
Mash the beans thoroughly with a potato masher, adding a splash of water to reach a thick, spreadable consistency. Season with salt.
- 3
Halve the cherry tomatoes and toss with lime juice, coriander and a pinch of salt to make a simple pico de gallo.
- 4
Spread the warm refried beans generously onto the tostadas.
- 5
Top each tostada with shredded lettuce, pico de gallo and a few pickled jalapeño slices. Arrange in bowls and serve immediately.
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