Mexican bean tostada
1 medium, finely chopped
4 slice(s), (4x30g slices) finely chopped
1 small, finely chopped
2 clove(s), thinly sliced
Canned diced tomatoes
400 g, (1x400g can)
Canned mixed beans
1 can(s), (1x400g can) rinsed, drained
Flat bread, pita pocket, light, wholemeal
4 individual, (4x31g) quartered
Baby spinach leaves
99% fat-free plain natural yoghurt
⅓ cup(s), (80g)
1 tsp, sprigs to garnish
1 x 3 second spray(s)
- 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.
- Add tomatoes, Worcestershire and beans and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce thickens.
- 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.