Ingredients
| FOR THE SALSA | |
| 1 brown onion, finely diced | |
| juice and zest of 2 limes or lemons | |
| ½ teaspoon sea salt | |
| ½ teaspoon sugar | |
| 1 garlic clove, grated | |
| ½ cup coriander leaves and stalks, finely chopped | |
| ½ teaspoon dried chilli flakes | |
| 1 large grapefruit, peeled and diced | |
| 2 oranges, peeled and diced | |
| FOR THE BEANS AND TOSTADAS | |
| 1 tablespoon extra virgin olive oil | |
| 3 cloves garlic, finely sliced | |
| 1 tablespoon chipotle in adobo, finely sliced | |
| 3 cups cooked black beans or 2 x 400g tins black beans | |
| 8 small tortillas (we used Hands Down tortillas made in Hawke’s Bay) | |
| oil for frying | |
| 1 large avocado, thinly sliced, to serve | |
| coriander, chilli flakes and lime, to serve |
With tostadas, we crave that burst of colour and freshness on the palate that tomatoes would give, and have found citrus the perfect ingredient to pick up that mantle.
Instructions
| 1. | Mix together salsa ingredients in a small bowl and set aside. |
| 2. | Heat the oil in a large pan and gently fry garlic and chipotle in adobo for a couple of minutes before adding the black beans and their cooking liquid or tin brine. |
| 3. | Let the mixture simmer for 10-15 minutes until the liquid starts to disappear and the beans cook down. |
| 4. | Taste the beans and adjust seasoning accordingly – some beans have a more salty brine than others. |
| 5. | Fry the tortillas in hot oil until crispy and golden. |
| 6. | Remove from the oil and drain on a wire rack. |
| 7. | Top the crispy tostadas with slices of avocado, a generous dollop of black beans and a large spoonful of citrus salsa. |
| 8. | Garnish with coriander, chilli flakes and more lime. |
| 9. | These are best eaten immediately after assembling. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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