Mini bean tostadas
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 32 • Difficulty: Easy
Tostada is a Spanish word meaning "toasted”.
Ingredients
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Tomato-based salsa
1 cup(s), (255g)
Flour tortilla(s)
320 g, (4x80g)
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
Light sour cream
2 tbs
Fresh coriander
½ cup(s), chopped
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper.
2
Place beans in a small saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat and simmer, covered, for 5 minutes. Drain. Transfer beans to a medium bowl and add 2/3 cup (170g) salsa. Using a fork, coarsely mash bean mixture.
3
Cut each tortilla into 8 wedges. Place tortillas, in a single layer, on prepared trays. Place 2 teaspoons bean mixture on top of each wedge. Sprinkle with cheese. Bake for 7–10 minutes or until tortillas are crisp and cheese has melted. Serve tostadas topped with sour cream, remaining salsa and coriander.
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