Tostadas with Refried Beans

Method

First, prepare the refried beans by heating 1 tablespoon of oil in a pan, sautéing the diced onion and garlic until softened, then adding the drained kidney beans with cumin, salt and pepper, and mashing until chunky. Heat the remaining oil in a separate pan and fry each corn tortilla for 1-2 minutes on each side until crispy and golden, then drain on kitchen paper. To assemble, spread a generous layer of warm refried beans onto each crispy tortilla base, then top with lettuce, diced tomato, grated cheese and a dollop of soured cream. Garnish with fresh coriander and serve immediately whilst the tostadas are still warm and the beans retain their heat.