Mini bean tostadas
Canned red kidney beans, rinsed, drained
1 can(s), (440g)
1 cup(s), (255g)
320 g, (4x80g)
Bega Country Light Cheese, 50% Reduced Fat, Tasty Cheddar
80 g, (2/3 cup)
extra light sour cream
⅓ cup(s), (80g)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper.
- 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.
- 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.