HungryForever

SPICY BLACK BEANS WITH FETA AND AVOCADO

This is Mexican street food at its best, and shows that you don’t need meat to make a tasty dish. Black beans are a staple of Mexican cooking because they are so robust and filling, and the spices, feta, and squeeze of lime juice really bring them to life. When enclosed in crisp tortillas, known as tostadas, the beans make a great starter or snack to go with beer.

Servings

Ingredients

1 small Onionpeeled and finely chopped
1 Tbsp. olive oil
1 red chileseeded and finely chopped
2 garlic clovespeeled and crushed
1tsp ground cumin
tsp ½ground cinnamon
Two 14-ounce cans black beansdrained, liquid reserved
Sea salt and freshly ground black pepper

FOR THE TOSTADAS (OPTIONAL)

TO SERVE

4ounces feta cheesecrumbled
2 avocadospeeled, pitted, and roughly chopped
Leaves from 1 small bunch of cilantroroughly chopped
Lime wedges

Instructions

Sauté the onion in the olive oil for about 5 minutes until soft, then add the chile and garlic and cook for an additional 2–3 minutes. Add the cumin and cinnamon and cook for an additional minute until aromatic. Add the beans and a couple of tablespoons of the reserved liquid.
Cover the beans and cook gently for 10 minutes until they start to break down, then remove from the heat and leave to cool slightly. Mash about three-quarters of the beans roughly with a fork or the back of a spoon, leaving some whole. Alternatively, if it’s a less rustic-looking effect you’re after, pour the beans into a blender and blend until smooth. Heat through gently—if the mixture is too thick, add a little more of the reserved liquid from the beans. Season with salt and pepper to taste.
The beans can be served as is, scattered with the feta, avocado, cilantro, and lime wedges. If making the tostadas, pour vegetable oil into a large frying pan to a depth of 1 inch and set over medium-high heat. When hot, fry the tortillas in batches for 1–2 minutes on each side until golden and crisp. Remove with a slotted spoon and drain on paper towels.
The crisp tortillas should be assembled just before serving so that they don’t get soggy: spread them with the black bean mixture and garnish with crumbled feta, avocado, and cilantro. Serve with wedges of lime.