* Percent Daily Values are based on a 2000 calorie diet.
Kiwi and black bean tostadas
A Mexican staple with a sweet twist.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 277kcal
Author: Zespri™ Kiwifruit
Equipment
Frying pan
Ingredients
For the tostadas
4-6miniature tortilla wraps
250mlvegetable oil
For the filling
1tbspolive oil
1white oniondiced
400gblack beansdrained, liquid reserved
1red chilliseeded and cut into small pieces
2Zespri SunGold kiwispeeled and diced
For the topping
200gGreek yoghurt
2Zespri SunGold kiwispeeled and diced
1red chilliseeded 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.