Mexican smashed bean tostadas
This tasty, gluten-free recipe is full of the flavours of Mexico and delivers five of your daily vegetable serves.
Serves: 4
Time to make: 20 mins
Hands-on time: 10 mins
Ingredients
- 8 small corn tortillas
- 435g can refried beans
- 1 avocado
- 2 limes
- 300g jar salsa dip
- 1 baby cos lettuce, shredded
- 2 large tomatoes, roughly chopped
- 2 carrots, cut into matchsticks
- 80g reduced-fat feta
- fresh coriander leaves, to serve
Instructions
1 Working in batches, lightly spray both sides of tortillas with olive oil, then grill over medium-high heat for 1–2 minutes on each side or until crisp.
2 Heat beans according to can instructions. Mash avocado, mixing in a little lime juice.
3 Put 2 tortillas on each serving plate. Top evenly with warmed beans, a little salsa, lettuce, tomato and carrot. Spoon over remaining salsa, then top with avocado. Scatter over feta and serve garnished with coriander leaves and lime wedges.
HFG tip
Try black beans in place of refried beans. Mash with half the salsa dip, then warm through over low heat.
Nutrition Info (per serve)
-
Calories 336cal
-
Kilojoules 1431kJ
-
Protein 13.1g
-
Total fat 11.7g
-
–Saturated fat 3.1g
-
Carbohydrates 43.4g
-
–Sugars 8.9g
-
Dietary fibre 12g
-
Sodium 733mg
-
Calcium 138mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: André Martin
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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