Mexican smashed bean tostadas
- 8 small corn sweetcornXtortillas
- 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 coriandercilantroX leaves, to serve
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.
Try black beans in place of refried beans. Mash with half the salsa dip, then warm through over low heat.
Nutrition Info (per serve)
Total fat 11.7g
–Saturated fat 3.1g
Dietary fibre 12g
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