Blackbean Tostadas with a spicy topping

This is the perfect easy plant protein dinner with the goodness of loads of fiber as well as lots of vitamins and minerals. I love how easy this is to prepare and so quick which is always a plus when you are running round in the evening. If you can’t get the tostadas, substitute with some small tortillas and gently heat in the oven.

Blackbean Tostadas

Serves 2

1 tin black beans

1tsp smoked paprika

1 chopped cooked red pepper (from a jar)

2 tbsp tomato salsa (for the beans)

6 tsp tomato salsa (for the tostadas)

2 tbsp chopped coriander

Salt and pepper

½ red onion cut in half and sliced thinly

2 radishes thinly sliced

6 mini tostadas


3tbsp sour cream or natural yogurt of choice (dairy or Vegan)

1tsp paprika

1large tbsp sriracha or chili sauce of choice


Add the beans, paprika, red pepper, and salsa to a pot, lightly mash the beans, stir to combine and heat gently

Meanwhile use a dry pan to toast the tostadas and put 3 onto each serving plate

Spread a tsp of salsa across each tostada

Stir half the coriander through the beans and divide across the 2 plates of tostadas

Top with some red onion, radish, a sprinkle of coriander and a spoon of sour cream / yoghurt topping if using.