Bean Tostadas / Mexican Pizzas

Bean Tostadas
Serves 2

2 Corn Tortillas
2 tsp Tomato Paste
1 C Kidney Beans
1-2 TBSP Water
5 tsp Taco Seasoning*

1 + 1/2 C Shredded Baby Spinach or Cos Lettuce
1 + 1/2 Diced Tomatoes
1/2 C Diced Capsicum (red & green)
1/2 C Cooked Corn Kernels
1 Sprig of Spring Onion, sliced on the bias
1/2 Fresh Lime
Chopped Coriander + Sprigs for Garnish
1/2 Avocado, diced or roughly mashed

  • Preheat over to 200C.
  • Puree 1/2 C kidney beans with water & taco seasoning. If you don’t have a food processor, you can do some rough mashing with a fork instead. Next, stir in the remaining 1/2 C kidney beans. You want a mixed texture here.
  • Smear 1 tsp of tomato paste on each of the corn tortillas, then top each tortilla with half of the bean mix.
  • Bake in the oven for 12 minutes.
  • Meanwhile, combine in a bowl: the diced tomatoes, capsicum, corn kernels, spring onion and chopped coriander with the juice from half a lime. Toss and season with salt & pepper.
  • When your tortillas are ready, place them on plates and top with 3/4 cup shredded greens each, half of your tomato salsa each, 1/4 of an avocado each and some fresh coriander.

*If you’re using a store bought taco seasoning rather than my recipe, the amount you will need here will vary.

6 thoughts on “Bean Tostadas / Mexican Pizzas

  1. HANG ON WAIT WHAT?!!?! black and white checker splash backs??? HOT!

    I could eat about 50 of these, yum! Definatly a recipe I am going to try soon xox

    • Haha. I did notice that you guys call it back splash which made me smirk because it reminds me of back wash. Like, when you take a sip of a drink and your spit goes back into the cup!!

      GO ON, I DARE YOU! Come over here right now.

  2. Oh my. Tostadas are one of my favourite things. And I almost forgot this because I’ve been without tortillas for so many months. But my sister has just been for a visit and brought me a huge stash. I know what I’m making with them first. Yummies.

Chow down on this!

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