Mexican Tostada with homemade refried beans

I think tostada might be my new favourite word. The recipe also makes a very lovely dinner. Or if you're entertaining they'd probably make really nice canapes. Just cut out small tortillas with a cookie cutter. Not that I've ever made canapes...

The homemade refried bean recipe isn't a traditional one, it is my mums, but it is much more flavoursome than the canned cat food that you buy in the shops. If you want a more traditional style recipe, use pinto and/ or black beans. I like the colour that the kidney beans give though.

Great quick and cheap student style cooking that can be served up to friends to achieve smiles all round.

Mexican Tostada with homemade refried beans

Serves 4
 4 flour tortillas
2 400g cans kidney beans
1 tsp fajita seasoning*
1 tsp vegetable boullion powder/ vegatable stock cube
2 handfuls cherry tomatoes , quartered
½ tsp chilli flakes (or to taste)
1 avocado , halved, stoned and sliced (squeeze a little lime juice on it to keep it green)
Juice from 1 lime
2 spring onions, finely chopped
handful coriander leaves, to serve
Soured cream (optional)
Cheddar cheese, grated (optional)
Freshly ground black pepper

*Make your own fajita mix - can be kept in a tightly fitted jar until needed
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 vegetable bouillon cube, crushed

1. Place a saucepan on a medium heat.
2. Tip the kidney beans into the pan and add a small cup of water.
3. Add the fajita seasoning, boullion powder/cube, pepper and chilli to taste.
4. Keep stirring until the kidney beans have broken down and is a thick paste with about half the whole beans to add texture - about 5 minutes. Keep on adding splashes of water until you get this consistency.
5. Check seasoning is to taste, cover and set aside.
6. Heat grill to medium-high. 
7. Put the tortillas onto a large baking sheet, then grill on both sides for 2 minutes, or until the edges are crispy.
8. In a bowl, mix the refried beans and cherry tomatoes, then divide the mix between the tortillas. 
9. If you are using cheese, sprinkle the cheese on top of the tostada and grill for a further 2-3 minutes until the cheese has melted.
10. Lift onto plates and top with the avocado, spring onions, a squeeze of lime and coriander.  
11. Serve with a dollop of soured cream and a big side salad.