Winter Chipotle Bean Tostadas with Orange Salsa

Crispy corn tostadas with smoky chipotle bean purée, fresh orange-lime salsa and creamy avocado. A winter mix of citrus and cumin that is on the table in 30 minutes.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 2 can pinto beans, drained
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp smoked paprika powder
• 150 ml water
• 1 tsp salt
• 1 pinch pepper
• 8 pc corn tostadas
• 2 pc oranges
• 1 pc lime
• 1 pc red onion
• 1 pc jalapeño
• 1 bunch coriander
• 2 pc avocados
• 200 g sour cream
• 100 g grated cheddar

Method

1. Finely dice the onion and garlic cloves. Heat a pan with 1 tbsp cooking oil and sweat the onion and garlic over medium heat for 4 minutes until translucent.
2. Stir in the chipotle powder, cumin and smoked paprika powder and toast for 30 seconds until fragrant.
3. Add the drained pinto beans, deglaze with the water and mash coarsely with a potato masher or immersion blender. Season with salt and pepper and simmer for 8 minutes until the purée thickens.
4. For the salsa, peel the oranges, cut out the segments and dice them small. Finely chop the red onion and jalapeño and roughly chop the coriander.
5. Mix everything in a bowl with the juice of the lime, a pinch of salt and the remaining cooking oil.
6. Halve the avocados, remove the pits, scoop out of the skin and slice.
7. Crisp the corn tostadas according to the package instructions or toast them in a dry pan on both sides until golden brown.
8. Spread two tostadas each with the warm bean purée, top with avocado slices, orange salsa, sour cream and cheddar, and serve immediately.