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Bean and avocado tostadas

  • Timer Prep 10 min
    Cook 15 min
  • Chart 665.0 cal/
  • Chef hat Easy


Slice the onions. Dice the tomatoes. Halve, stone and slice the avocados. Cut the limes into wedges. Drain and rinse the tinned red kidney beans. Grate the mature Cheddar.


  1. 1 Heat the oil in a large frying pan and gently fry the onion for 3-4 minutes until softened.
  2. 2 Add the smoked paprika and cook for a further 1 minute.
  3. 3 Stir in the beans and tomatoes; season to taste.
  4. 4 Grill one side of each tortilla for 2 minutes.
  5. 5 Turn over and divide the kidney bean mix between them. Scatter over the cheese and grill again until the cheese melts.
  6. 6 Lift onto a plate and divide the avocado slices over the top.
  7. 7 Sprinkle with coriander and serve with a lime wedge.
  • Average per serving
  • Calories 665.0kCal
  • Fat34.8g
  • Saturated8.0g
  • Salt2.17g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg