Time: 30 minutes
For the tostadas
4 small tortillas
½ teaspoon olive oil
For the refried beans
1 teaspoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
Pinch chilli flakes
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1 x 400g tin black beans, drained & rinsed
150ml vegetable stock
Avocado, peeled & finely sliced (optional)
Small bunch spring onions, finely sliced
1 red chilli, deseeded & finely chopped
Preheat oven to 220°C / 200°C fan / 428°F. Lightly brush both sides of the tortillas with olive oil. Line a large flat baking sheet with parchment paper and lay the tortillas on top, spread evenly apart. Top with another sheet of parchment paper, followed by another baking sheet to flatten the tortillas while they cook. Place in the oven and cook for 8–10 minutes until crisp and golden brown.
Meanwhile, make the refried beans. Place the oil and onions in a large frying pan and fry for 8–10 minutes until the onions have softened. Add the garlic, chilli, paprika and cumin; cook for 30 seconds until fragrant.
Add the black beans and stir to coat them in the spices. Pour in the vegetable stock, bring to the boil and then simmer for 4–5 minutes until the liquid has reduced. Using a potato masher or fork, break the beans down into the liquid to form a rough paste. Season well.
To serve, take a crisp tortilla and pile on the refried beans, drizzle over coconut yoghurt, top with slices of avocado and finish with a sprinkle of spring onions and chilli.
TIP: Alternatively, serve with rice instead of the toasted tortillas.