Dainty and oh-so-tasty, these kiwi and black bean tostadas by Zespri™ are perfect for summer.
Enjoy these on their own or with a selection of other Mexican-inspired dishes for the ultimate summer holiday vibe. The refreshing and fruity hit from the kiwi will have you begging for more.
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Nutrition Facts
Kiwi and black bean tostadas
Amount Per Serving
Calories 277
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg1%
Sodium 36mg2%
Potassium 648mg19%
Carbohydrates 43g14%
Fiber 13g54%
Sugar 13g14%
Protein 16g32%
Vitamin A 329IU7%
Vitamin C 102mg124%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Kiwi and black bean tostadas
A Mexican staple with a sweet twist.
Servings: 4
Calories: 277kcal
Equipment
- Frying pan
Ingredients
For the tostadas
- 4-6 miniature tortilla wraps
- 250 ml vegetable oil
For the filling
- 1 tbsp olive oil
- 1 white onion diced
- 400 g black beans drained, liquid reserved
- 1 red chilli seeded and cut into small pieces
- 2 Zespri SunGold kiwis peeled and diced
For the topping
- 200 g Greek yoghurt
- 2 Zespri SunGold kiwis peeled and diced
- 1 red chilli seeded and cut into small pieces
Method
- Start by making the tostadas. Heat the vegetable oil in a frying pan ensuring there’s enough oil to comfortably cover the base of the pan. The oil should be sizzling but not smoking. If you have a thermometer, aim for around 170oc.
- Use tongs to carefully place the tortilla into the oil and cook for 30-45 seconds. After this, flip the tortilla and repeat on the other side.
- Remove from the pan and leave to cool. Sprinkle with a light pinch of salt. Repeat this process for all tortillas.
- Once done, create the filling. Start by heating the oil in a frying pan and cook the diced onion for 5 minutes, stirring occasionally.
- Add the beans, the reserved bean liquid and the chilis. Mash the beans with a fork, leaving some whole for texture and cook for 5 minutes. Stir often to ensure nothing sticks to the bottom of the pan. Mix in the diced kiwis and cook for 2 minutes. By this time, the mixture should have thickened a little.
- Place the tostada shells on a chopping board or serving plate and scoop a large spoonful of the black bean mix onto each tostada.
- Leave to cool for a couple of minutes and then add a small spoonful of Greek yoghurt to each tostada.
- Top with the remaining diced kiwi and chilli and serve.
Nutrition
Calories: 277kcal | Carbohydrates: 43g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 36mg | Potassium: 648mg | Fiber: 13g | Sugar: 13g | Vitamin A: 329IU | Vitamin C: 102mg | Calcium: 128mg | Iron: 3mg
Recipe courtesy of Zespri™.
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