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
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.


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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