- vegetable oil, for frying
- 18 fresh corn tortillas
- For the black bean pâté:
- 1 x 400 g can black beans
- 2 T olive oil
- 1 clove garlic, finely chopped
- ½ t ground cumin
- ½ cup vegetable stock
- 100 g feta, crumbled
- 100 g Woolworths Monterey Jack cheese , grated (or torn if sliced)
- 1 T freshly squeezed lime juice
- ½ t smoked paprika
- sea salt and freshly ground black pepper, to taste
- chilli powder, to taste (optional)
- 4–5 radishes, thinly sliced, to garnish
- 1–2 spring onions, shredded, to garnish
- finely chopped red chilli, to garnish (optional)
- thick sour cream, for serving
- lime wedges, for serving
Heat the oil in in a medium-sized saucepan. Fry the tortillas on both sides until golden and crisp, then drain on kitchen paper.
To make the black bean pâté, rinse the beans and drain well. Gently heat the olive oil and garlic in a suitable pan, but don’t let it brown. Stir in the cumin, then add the beans and stock. Simmer for about 5 minutes, then mash coarsely using a potato masher.
Allow to cool, then add the cheeses and lime juice. Mash with the potato masher, then blend until fairly smooth and slightly textured. Season to taste and turn into a shallow bowl. Swirl a deep groove, then fill with thick sour cream. Add the radishes and shreds of onion. Serve at room temperature.
To serve, pile the pâté onto the tortillas, garnishing with the radishes, spring onion and chilli. Add sour cream and a squeeze of lime. Try adding some of the lightly pickled vegetables or a lettuce leaf and slice of avo from the salad.
Cook's note: To make tostadas (which means ‘toasted’), crisp up corn tortillas in a little vegetable oil. I like to top them with a black bean pâté.