BLACK BEAN TOSTADAS WITH CITRUS SALSA & AVOCADO

Recipes, food styling & photography Will Bowman & Jane Lyons

	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

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.