It’s easy to feed a crowd with these baked tostadas and you can vary the flavours by adding roasted vegetables on top of the beans.
8 x 10cm corn tortillas
Black Beans, see recipe below
1½ cups grated aged cheddar cheese
sour cream, sliced avocado, fresh red chilli, pickled jalapeño chillis, thinly sliced cos lettuce, fresh coriander
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon each ground cumin and coriander
1 teaspoon dried oregano
2 teaspoons finely chopped chipotle peppers in adobo sauce
½ cup chopped tomatoes (I use tinned)
400-gram tin black beans/
¼ cup chopped coriander
Preheat the oven to 200°C fan bake.
Place the tortillas on a flat-lined baking tray and top each one with black beans, leaving a 1cm border.
Sprinkle with the cheese then bake for 8–10 minutes until the cheese is melted and golden.
To serve: Garnish each tostada with your favourite combination of toppings. Serve immediately. Makes 8
Heat the oil in a sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until the onion is very tender. Add the cumin, coriander, oregano and chipotle peppers and cook for 1 minute.
Drain the beans into a sieve set over a bowl. Add the beans and ½ cup of liquid from the tin, along with the tomatoes.
Cover and simmer for 10 minutes.
Uncover and cook until reduced and thick, about 3–5 minutes. Stir through the coriander. Makes about 1½ cups