How much does it cost? This mixed bean and avocado recipe cost me less than £1 per person.
What are the benefits? This recipe provides at least two of your five a day, is a great source of plant-based protein and is totally suitable for vegans.
When you have two leftover tortillas on their very last legs stuffed at the back of the bread bin and have already eaten all the wraps you can handle for one week, what do you do with them?
Make toastadas, of course! Well, a version of them, anyway.
Everyone knows that Mexican is one of my favourite cuisines, so anything inspired by this kind of food is right up my alley. A tostada is a crispy tortilla wrap, usually either flat or in a bowl shape, sometimes fried, sometimes toasted – always delicious!
This is my version of a tostada, easy to make in the average kitchen and with very little time or effort necessary. I’ve topped mine with heaps of spicy mixed beans for some protein, a few slices of fresh avocado (because I couldn’t be bothered to make guacamole) and a spoonful of sour cream – an optional extra, of course.
These mixed bean and avocado tosatadas are tasty, vibrant and full of flavour, and definitely worth a try.
1 Onion, Chopped
1 Bell Pepper, Chopped
400g Mixed Beans (preferably in a spicy or tomato sauce)
1 Large Avocado, Peeled, Pitted & Sliced
2 Wholemeal Tortilla Wraps
If you’ve managed to grab some beans that are already in some kind of sauce (mine were mixed taco beans in a spicy tomato sauce) then you don’t really need to do too much here. Just throw in a little garlic with the onion and then season the beans with a pinch of paprika, salt and pepper. Chuck in a sprinkle of dried chilli flakes too if you want a little more heat.
HOW TO MAKE MIXED BEAN AND AVOCADO TOSTADAS
1. In a pan, spray a little cooking spray or a drop of oil and cook the onions and peppers for a couple of minutes with some garlic, just to soften.
2. Turn down the heat and pour in the mixed beans. Season and simmer for around 15 minutes.
3. Meanwhile, it’s time to crisp up the tortillas. Pop the tortillas on a large, grease-proof baking tray and cook in the oven at 180℃ for around 10 minutes, or until they’re crispy and crunchy.
4. Remove the tortillas from the oven and allow to stand for 1 minute. Take the pan off the heat and pile the beans up in the middle of the flat tortillas. Scatter your slices of avocado across the top and dig in!