Mini Tostadas with Pork and Blackbeans
These Mini Tostadas with Pork and Blackbeans have crunchy bottoms and delicious warming filling that make perfect nibbles with drinks or a simple starter. They are also brilliant for game day in front of the tv too because they can be made ahead and assembled when you need them
Ingredients
- 6 flatbread wraps (24cm x 10 in)
- 500 gm pork mince
- 150 gm onion, diced about 1
- 2 garlic, clove crushed
- 60 ml olive oil 3 Tablespoons
- 2 teaspoons smoked paprika
- 1 teaspoon oregano, ground or 2 teaspoons leaves
- 2 teaspoons cumin, ground
- 1 teaspoon ginger, ground
- 1 teaspoon cornflour
- 425 gm black beans 1 can | 14.9 oz
- 3 Tablespoons tomato paste 50gm/ 1.5oz
- 40 ml jalapeno juice from a jar of jalapenos or sub vinegar,| 2 tablespoons
- 1 bunch coriander leaves, picked, stems saved wash the stems very well by soaking in water
Avocado topping
- 1 whole avocado, large
- 1/2 teaspoon cumin
- 2 Tablespoon mayonnaise or kewpie
- 2 Tablespoons lemon juice 40 ml | nearly 3 US Tablespoons |1 lemon
Instructions
- You will need 1 x 8cm or 3 inch round cutter. Set the oven to 180 C or 350 F. The mix will make. Olive oil spray is also quite good for these. You will also need a large frypan or skillet.
Pork and Blackbean filling
- Mix the spices (cumin, paprika, oregano, ginger powder & cornflour) and set aside
- Put a large skillet or fry pan onto medium heat. Add olive oil and diced onion and cook until nicely softened but not browned. Add crushed garlic and the pork mince and sauté, breaking up as you are stirring. Cook until starting to brown.
- Add the spices and keep stirring. Stir well to combine. Any juices that have formed will be thickened slightly by the cornflour. You may find you need a little more oil. You will need to adjust the heat as needed here. If you have a small frypan this might need to be done in two batches
- Add tomato paste and then the drained blackbeans. Squash the blackbeans a bit with a fork or masher as you are stirring them in. This makes a nice base of chinky bits and saucy bits. Keep stirring so that it doesn't stick to the pan.
- Add the Jalapeno pickle juice (this adds a huge amount of flavour but not too much heat). If you don't have this add lemon or lime juice or even some vinegar. Stir well. The pork should be cooked through. Add a good pinch of salt and the chopped stems and some of the leaves of coriander. Set aside. This can be kept warm or made ahead and refrigerated. Just warm when needed.Meanwhile cut circles from the tortillas.
Tortilla Cups
- Spray 12 standard muffin tins with olive oil spray or rub with paper and oil. Press the Tortilla circles into the tin and bake to make nice little cups. Bake these for around 10 minutes or till just golden and nice and crispy. Now they are ready to use.
Avocado Topping
- Smash the Avocado with a fork then and add cumin, lemon, mayonnaise and salt. Taste this and adjust the seasoning or mayonnaise as needed. The lemon juice will give it tang and a nice saucy texture while keeping it green
Putting them together
- To serve. Spoon warm mince into tostada shells and sprinkle the tops with grated cheese. Bake until the cheese is just melted and the inside warm. Put onto a platter and spoon the avocado on top and add a sliced piece of jalapeno. Then garnish with sprigs of coriander and little pices of tomato for colour if you like!
Notes
This can be made into a vegetarian alternative.
Add an extra can of beans to the mixture instead or pork.
Add 1/4 cup of yeast flakes for flavour (if you have them)
You could also add 100 gm of diced feta to the mixture once cooked to add some salty sass too.