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Photo of Mexican bean tostada by WW

Mexican bean tostada

Total Time
30 min
15 min
15 min
In Spanish, the word tostada means ‘toasted’. Toasted crispy pita bread is the perfect accompaniment to this is Mexican four-bean dish filled with spices and fresh coriander.


Brown onion

1 medium, finely chopped

Shortcut bacon

4 slice(s), (4x30g slices) finely chopped

Green capsicum

1 small, finely chopped


2 clove(s), thinly sliced

Ground cumin

2 tsp

Smoked paprika

2 tsp

Canned diced tomatoes

400 g, (1x400g can)

Worcestershire sauce

1 tbs

Canned mixed beans

1 can(s), (1x400g can) rinsed, drained

Flat bread, pita pocket, light, wholemeal

4 individual, (4x31g) quartered

Baby spinach

40 g

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Fresh coriander

1 tsp, sprigs to garnish

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and bacon, stirring, for 2–3 minutes or until bacon is crisp. Add capsicum, garlic, cumin and half the paprika and cook, stirring, for 30 seconds.
  2. Add tomatoes, Worcestershire and beans and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce thickens.
  3. Meanwhile, preheat grill on medium. Grill pita on both sides. Stir spinach into bean mixture and cook until wilted. Top bean mixture with yoghurt and sprinkle with remaining paprika. Serve with pita and coriander.


TIPS: Store any leftover bean mixture in an airtight container in the fridge for up to 2 days. Reheat in the microwave on High (100%) or stir over low heat in a small saucepan.