Mexican-Style Tostadas
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Prep Time
25 MINS
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Cook Time
25 MINS
- KCals 443
- Carbs 43G
Ingredients
- 2 20cm diameter low-calorie soft tortilla wraps
For the refried beans
- 1 small onion peeled and finely chopped
- 2 large cloves of garlic peeled and crushed
- ½ tsp mild chilli powder
- ¼ tsp smoked paprika
- 400 g tin black beans in water drained and rinsed
- 100 ml cold water
- juice of ½ lime
- 2 tbsp coriander leaves roughly chopped
- ¼ tsp salt
- black pepper to taste
- low-calorie cooking spray
For the salsa
- ½ small avocado peeled, stoned and roughly chopped
- 2 medium tomatoes roughly chopped
- 2 tsp lime juice
- salt and black pepper to taste
For the top
- 20 g reduced-fat Cheddar cheese finely grated
- 2 medium eggs
- 1 tbsp coriander leaves roughly chopped
- pinch of smoked paprika to garnish
Instructions
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Spray a small saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes until softened.
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Add the garlic, chilli powder and smoked paprika, stir and cook for a further minute.
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Lower the heat and add the black beans and the cold water. Stir, then cover and simmer gently for about 5 minutes. After 5 minutes, roughly mash the beans in the saucepan using a potato masher. Continue cooking with the lid off for a further 2-3 minutes, until all the liquid has reduced and you have a thick but spreadable mixture.
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Stir in the lime juice, chopped coriander leaves and salt. Season to taste, with black pepper. Set aside.
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Preheat the oven to 200°C.
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In a small mixing bowl, mix together the avocado, tomatoes and lime juice. Season with salt and black pepper, to taste. Set aside.
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Spray a large baking tray with low-calorie cooking spray and use to grease all over. Place the wraps in a single layer on the baking tray. Spray the wraps with low-calorie cooking spray and sprinkle with a pinch of salt.
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Place the wraps in the preheated oven for 3-4 minutes until golden. Turn the wraps over and toast the other side for a further 3-4 minutes, or until golden and crisp. Place the toasted wraps on individual serving plates.
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Place a medium saucepan of water on the stove, bring to a simmer and crack the eggs into the water. Poach the eggs to your liking.
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While the eggs are poaching, divide the refried beans between the two toasted wraps. Spread over the wraps in an even layer.
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Divide the salsa between the two wraps and spread over the refried beans. Divide the Cheddar cheese and sprinkle over the salsa.
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Place a poached egg on top of each tostada and sprinkle a pinch of smoked paprika over the eggs.
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Sprinkle roughly chopped coriander leaves over each tostada and serve immediately. Serve alone or with a crisp salad.