Spicy Bean Tostadas with Pickled Onions & Radish

If the word spicy didn’t get me then the term pickled onions did. Sadly, not the vinegary delectation that comes from a jar in it’s complete form (I’m so classy), but gratifying all the same.

Put sliced red onion in a bowl, season and ‘pickle’ in lime juice.

Fry chopped red onion and garlic in a pan and soften. Stir in a teaspoon of cumin and fry for a minute more. Add a tablespoon-ish of tomato purée. In my recipe I used chilli flakes and cayenne as I’ve finally run out of the chipotle paste stated in the recipe. Add red kidney beans and about half a tin on water. Simmer until the beans can be roughly mashed, add water if required.

Brush corn tortillas with oil and pop them in the oven for about 5 minutes to crisp up.

Spread with the bean mixture and top with sliced radish and the pickled onions.

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Repeat until full or your refried beans have been used up, whichever comes first.

This comes from the July BBC Good Food magazine again. It’s a really, really good one this month, I’m spoiled for choice.

This was dinner…12th June 2013.

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