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Bean and Tomato Tostadas

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Makes: 24
1 tablespoon olive oil
1 small brown onion, chopped finely
425g can mexican-style beans, drained
1/2cup bottled tomato salsa
1/3cup soured cream
3 large flour tortillas, cut into wedges
1/2cup coarsely grated cheddar

Preheat oven to hot 220ºC / 200ºC (fan-assisted)

Heat oil in small frying pan; cook onion, stirring, until softened. Blend or process onion with beans until almost smooth; return to same pan. Add salsa and soured cream; stir until heated through. Place tortilla triangles onto lightly oiled baking trays; top with bean mixture and cheese.

Bake tostadas until cheese melts; serve topped with fresh coriander leaves, if desired.

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