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  • 2 red onions 1 thinly sliced, 1 finely chopped
  • 2 limes juice of 1 and 1 cut into wedges
  • tbsp sunflower oil
  • 2 garlic cloves finely chopped
  • 2 tsp ground cumin
  • 1 tbsp tomato purée
  • 1 tbsp chipotle paste
  • 400 g can kidney beans drained and rinsed
  • 4 corn tortillas
  • 140 g radish thinly sliced
  • Large handful coriander roughly chopped


  • Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
  • Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
  • Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
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