Spicy bean tostadas with pickled onions & radish salad

• red onions↗2

  1 thinly sliced, 1 finely chopped

• limes↗2

  juice of 1 and 1 cut into wedges

• sunflower oil↗1 ½ tbsp tbsp
• garlic cloves↗2

  finely chopped

• ground cumin↗2 tsp tsp
• tomato purée↗1 tbsp tbsp
• chipotle paste↗1 tbsp tbsp
• can kidney bean↗400g g

  drained and rinsed

• corn tortillas↗4
• radish↗140g g

  thinly sliced

• large handful coriander

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.

2. 2

   Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)

3. 3

   Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.