A fresh new take on a Mexican classic! This dish proves that Mexican-inspired ingredients can be dressed up in hundreds of different ways, each as unique and delicious as the next.

Yields 1-2 servings


1 can of red kidney beans (or any other beans you fancy!)

1 small onion diced

1 garlic clove crushed

1 small tomato chopped

1 tsp ground cumin

Salt to taste

Chili powder to your taste

Chopped jalapeños (optional)

Tomato paste (optional)

2 small tortillas


1 small tomato chopped

1 spring onion chopped

Chopped jalapeños



To make the Mexican beans, sauté the onions and garlic (use water instead of oil for a healthier option!) Add the beans and chopped tomatoes, mash together and leave to simmer for a few minutes. You can add water if it is looking too dry. Add in ground cumin, salt and chilli powder (and optional jalepenos and tomato paste).  Turn the heat to low, keep stirring and cook for a few more minutes.

To assemble the tostadas, bake two small torillas until brown and crispy (we used a panini press). Place down one tostada and layer the beans and salad. Top with another tostada and another layer of beans and salad. Garnish with chopped coriander.

We recommend adding homemade nacho cheese using Hot For Food’s “Nacho Cheese” recipe.



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