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
- 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
- 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
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.
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
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.