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.
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.