Mexican bean tostada
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
In Spanish, the word tostada means ‘toasted’. Toasted crispy pita bread is the perfect accompaniment to this is Mexican four-bean dish filled with spices and fresh coriander.
Ingredients
Brown onion
1 medium, finely chopped
Shortcut bacon
4 slice(s), (4x30g slices) finely chopped
Green capsicum
1 small, finely chopped
Garlic
2 clove(s), thinly sliced
Ground cumin
2 tsp
Smoked paprika
2 tsp
Canned diced tomatoes
400 g, (1x400g can)
Worcestershire sauce
1 tbs
Canned mixed beans
1 can(s), (1x400g can) rinsed, drained
Flat bread, pita pocket, light, wholemeal
4 individual, (4x31g) quartered
Baby spinach
40 g
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh coriander
1 tsp, sprigs to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and bacon, stirring, for 2–3 minutes or until bacon is crisp. Add capsicum, garlic, cumin and half the paprika and cook, stirring, for 30 seconds.
2
Add tomatoes, Worcestershire and beans and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce thickens.
3
Meanwhile, preheat grill on medium. Grill pita on both sides. Stir spinach into bean mixture and cook until wilted. Top bean mixture with yoghurt and sprinkle with remaining paprika. Serve with pita and coriander.
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