Refried Bean Tostada Bowls with Pickled Jalapeño

Ingredients

• 800 g tinned pinto beans
• 2 clove 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

Method

1. 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. 2

   Mash the beans thoroughly with a potato masher, adding a splash of water to reach a thick, spreadable consistency. Season with salt.

3. 3

   Halve the cherry tomatoes and toss with lime juice, coriander and a pinch of salt to make a simple pico de gallo.

4. 4

   Spread the warm refried beans generously onto the tostadas.

5. 5

   Top each tostada with shredded lettuce, pico de gallo and a few pickled jalapeño slices. Arrange in bowls and serve immediately.