• Mexican Tostadas (Intrepid)Source: Intrepid

The tostada may be a simple dish, but it encapsulates Mexican food perfectly. 






Skill level

Average: 4.4 (9 votes)

This authentic recipe originated when locals had stale corn tortillas they needed to fry, in order to eat. Top with a base of beans, lettuce, tomato, sour cream and a choice of red or green chilli sauce. 


Black beans

  • 1½ cups dried black beans
  • 2 tbsp olive oil
  • 1 large onion
  • 3 garlic cloves 
  • bunches coriander
  • 1 bunch mint 


Spice mix

  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tsp ground cumin 



  • 2 avocados, peeled, seeds removed and mashed with the juice of a lemon or lime
  • 1 pinch salt 
  • 1 pinch paprika
  • chilli 


Toppings and tostadas

  • 2 corn cobs, roasted and kernels removed
  • 1 cup sour cream
  • 4 radishes, thinly sliced 
  • 2 green chillies,
  • ½ bunch coriander, chopped
  • corn tortillas, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Black beans

Heat oil in a large frying pan. Add onion and cook for 5 minutes or until translucent. Add garlic and spices and cook for a further minute. Add coriander and mint leaves, black beans and 4½ cups water. Bring to the boil. Reduce heat, cover, and simmer 55 minutes or until tender. Season with salt and pepper. 



Combine guacamole ingredients in a small stick blender. Blend until smooth. Alternatively mash with a fork.


Toppings and tostadas

Peel corn cobs leaving husks intact. Roast over an open flame until golden brown and allow to cool. Slice corn kernels from cobs.

Heat 1 tablespoon oil in a large fry pan or a griddle over high heat and place corn tortillas one or two at a time into pan. Cook, turning once for 3 minutes or until golden and puffed. Repeat with remaining tortillas.

Spoon black beans onto tostadas with roasted corn, sour cream, guac, radishes, green chilli, and coriander leaves.