Black bean tostadas

Updated at: Thu, 04 Jul 2024 14:49:47 GMT

Step 1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Step 2

Coarsely grate the Cheddar cheese. Halve the baby plum tomatoes.

Step 3

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Step 4

Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork.

Step 5

Juice one half of the lime straight into the bowl of avocado. Cut the other half into wedges. Stir half the tomatoes into the guacamole and season with salt and pepper.

Step 6

Place the pepper slices on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat.

Step 7

Roast on the top shelf of your oven until golden, 10-12 mins. Turn halfway through cooking.

Step 8

While the pepper cooks, drain and rinse the black beans in a sieve. Add a drizzle of oil to a medium saucepan, then add half the beans and mash them in the pan. Add the other half to the pan, leaving them whole.

Step 9

Heat the saucepan on medium-high heat, then stir through the sun-dried tomato paste, Central American style spice mix and water (see pantry).

Step 10

Reduce the heat and gently simmer, 6-8 mins. Add a splash of water if it looks dry. Season with salt and pepper.

Step 11

Bake or warm through the tortillas

Step 12

Spread the black bean mixture over the tostadas.

Step 13

Top with the rocket, roasted pepper, remaining tomatoes and a dollop of guacamole.

Step 14

Finish with a sprinkle of Cheddar cheese, a drizzle of sour cream if using and a lime wedge.

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