Crispy Tostadas with Refried Black Beans, Charred Corn Salsa and Queso Fresco
Crisped corn tortillas layered with mashed refried black beans, charred corn salsa, and crumbled queso fresco.
- 4 whole corn tortillas
- 400 g tinned black beans
- 200 g sweetcorn kernels
- 60 g red onion
- 1 whole jalapeño
- 15 g fresh coriander
- 1 whole lime
- 80 g queso fresco
- 80 ml vegetable oil
- 1 whole garlic clove
- 3 g cumin
- 4 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat 60ml oil in a shallow pan over medium-high heat. Fry corn tortillas one at a time for 1–2 minutes per side until crispy and golden. Drain on kitchen paper.
- Step 2
Heat 20ml oil in a large pan over high heat. Add sweetcorn kernels and cook for 4–5 minutes, stirring occasionally, until charred. Transfer to a bowl.
- Step 3
Finely dice red onion and jalapeño. Add to charred corn with chopped coriander and juice of half the lime. Season with salt and pepper. Set aside.
- Step 4
In the same pan, heat a little oil over medium heat. Add minced garlic and cook for 30 seconds. Add drained black beans, mash roughly with a spoon, and stir in cumin. Cook for 3–4 minutes until warm and slightly thickened. Season with salt and pepper.
- Step 5
Spread refried beans onto each crispy tortilla. Top with charred corn salsa and crumbled queso fresco.
- Step 6
Serve immediately with lime wedges on the side.
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