Recipe from Summer 2014/15 issue of True Natural Health
Provided by Katinka Day, the Thoughtful Eater

Time 20 minutes; 4 lunch servings

‘Tostada’ in Spanish means toasted. In Mexico, ‘toasted’ is taken to the next level where tostadas are traditionally deed-fried tortillas served with an array of toppings. However this recipe is a healthier alternative where tortillas are baked. Dressed with a beautiful fresh black bean, corn and avocado salad it is a great summer meal.

4 tortillas
1 can black beans, rinsed and drained
1 cup corn kernels
½ red onion, finely chopped
½ green chilli, finely chopped
½ tbsp red wine vinegar
1 tbsp olive oil
1 avocado, chopped into cubes
3 large tomatoes, chopped into cubes
1½ tsp oregano
1 tsp cumin
¼ tsp cinnamon
½ tsp coriander
½ tsp unrefined sugar, eg, Rapadura
½ cup coriander leaves, finely chopped
Juice of 1 lime
Salt and pepper to season

Brush the tortillas with olive oil and bake in an oven on 125ºC for 10 – 15 minutes until lightly golden. To achieve the bowl shape, bake them in a small bowl so that the sides stay up.

In a large mixing bowl and place all the remaining ingredients. Mix lightly so that the avocado pieces don’t become squashed. Season well with salt, pepper and if not hot enough, some chilli flakes. When tortillas are ready, take them out of the oven and spoon in the salsa mixture. Place some left-over coriander leaves on top and enjoy!