Black Bean Tostadas With Avocado Salsa

Ingredients

• 8 corn tortillas (look for them near the other wraps or by the Mexican food)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 5 tbsp cider vinegar
• 3 tbsp clear honey
• 3 x 400g cans black beans, rinsed and drained
• choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers, coriander sprigs
• crème fraîche or Tabasco chipotle sauce, to serve

Preparation

Serves 4

1. Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
2. In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
3. Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.