Veg Tostadas with Avocado and Pineapple Salsa

Shred cos. Dice capsicum. Dice chilli. Pick coriander leaves and roughly chop, discarding stems. Dice avocado. Cut lime into wedges. Peel and dice red onion. Rinse and drain black beans.

Heat a pot or deepsided pan on medium heat with a drizzle of oil. Add half red onion (keeping the rest for salsa), cook for 2 minutes. Add taco seasoning and capsicum, cook for 1 minute. Add beans and diced tomatoes, cook for 8-10 minutes until sauce thickens. Season with salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

In a large bowl mix pineapple pieces, avocado, half coriander leaves, chilli (to taste) and remaining red onion. Season with a squeeze of lime juice from 2-3 wedges of lime and salt.

Heat a frying pan over medium heat with enough oil to cover the base. Add tortilla and cook until toasted and crisp, about 1 minute each side.

Divide tortillas between plates. Top with beans filling, then cos and avocado and pineapple salsa. Crumble fetta over the top of each tostada. Garnish with any remaining coriander and lime. Enjoy!

Shred cos. Dice capsicum. Dice chilli. Pick coriander leaves and roughly chop, discarding stems. Dice avocado. Cut lime into wedges. Peel and dice red onion. Rinse and drain black beans.

Heat a pot or deepsided pan on medium heat with a drizzle of oil. Add half red onion (keeping the rest for salsa), cook for 2 minutes. Add taco seasoning and capsicum, cook for 1 minute. Add beans and diced tomatoes, cook for 8-10 minutes until sauce thickens. Season with salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

In a large bowl mix pineapple pieces, avocado, half coriander leaves, chilli (to taste) and remaining red onion. Season with a squeeze of lime juice from 2-3 wedges of lime and salt.

Heat a frying pan over medium heat with enough oil to cover the base. Add tortilla and cook until toasted and crisp, about 1 minute each side.

Divide tortillas between plates. Top with beans filling, then cos and avocado and pineapple salsa. Crumble fetta over the top of each tostada. Garnish with any remaining coriander and lime. Enjoy!