Mexican Black Bean Tostada Salad with Lime Crema and Crispy Tortilla
Corn tortillas are baked until crisp, then topped with spiced black beans, lime crema, fresh coriander, tomatoes, and red onion over romaine.
- 2 whole corn tortillas
- 200 g canned black beans
- 100 g romaine lettuce
- 80 g cherry tomatoes
- 40 g red onion
- 15 g fresh coriander
- 1 whole lime
- 20 ml vegetable oil
- 3 g cumin
- 2 g smoked paprika
- 1 whole garlic cloves
- 60 ml coconut cream
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut corn tortillas into triangles, brush lightly with vegetable oil, season with salt, and bake for 8–10 minutes until crispy and golden. Set aside.
- Step 2
Drain and rinse canned black beans. Heat 10ml vegetable oil in a small pan over medium heat, add minced garlic, then add beans with cumin and smoked paprika. Warm through for 3–4 minutes, stirring occasionally. Season with salt and pepper to taste.
- Step 3
Prepare the lime crema: juice the lime and whisk together the juice with coconut cream, a pinch of salt, and a small amount of water if needed to achieve a drizzling consistency.
- Step 4
Chop romaine lettuce and place in a large bowl. Halve cherry tomatoes and finely slice red onion, then add to the bowl.
- Step 5
Top the lettuce with warm spiced black beans, scatter with fresh coriander leaves, and drizzle generously with lime crema.
- Step 6
Arrange crispy tortilla triangles around the salad, serve immediately while tortillas are still warm and crunchy.
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