Wednesday, 25 June 2014

Tostadas with Homemade Refried Beans

I love this recipe, it is tasty, healthy and easy for sharing..

It's a great meat free meal. You can use any gluten free tortilla or wrap and you can pile up your tostadas with whatever you like, but this recipe shows my favourites.

(Serves 2)

4 small gluten free tortillas (or wraps)
1/2 small red onion, peeled & chopped
1/2 tbsp paprika
1 tbsp ground cumin
1/2 tbsp. dried oregano
1 tsp mild chilli powder
2 tbsp white wine vinegar
1/2 tbsp honey
1 x 400g can pinto beans, drained & rinsed
Pinch of salt & pepper
2 tbsp sunflower oil
To serve:
4 cherry tomatoes, sliced
1/2 red onion, thinly sliced
1 mashed avocado
1 lime, cut into wedges

Optional; chilli sauce & soured cream

Preheat your oven to 200c and place the tortillas in a single layer on a large baking tray, drizzle with one tablespoon of oil. Cook for 8 minutes until crisp. If they start to puff up of curl up too much, place another baking tray on top to keep them flat.

Heat one tablespoon of oil in a frying pan, add the onion and cook for 5 minutes until softened. Add the spices, oregano, vinegar and honey then cook for a few more minutes, stirring constantly. Add the beans and seasoning, and cook for about 5 more minutes.

Once the beans are hot, mash them gently with a potato masher. Add a splash of water and cook for a minute or so longer and let the water be absorbed.

Serve the crispy tortillas piled with beans and other toppings.

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