Black bean tostadas with avocado salsa

• corn tortillas↗8

  (look for them near the other wraps or by the Mexican food)

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗3

  chopped

• smoked paprika↗1 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• cider vinegar↗5 tbsp tbsp
• clear honey↗3 tbsp tbsp
• 3 x 400g cans black beans

  rinsed and drained

• choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers

  coriander sprigs

• crème fraîche↗

  or Tabasco chipotle sauce, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.

2. 2

   In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.

3. 3

   Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.