Ingredients

Serves: 4 

Preparation time: 30 minutes

Difficulty: Medium

For the tostadas:

• Sea salt

• 4 – 6 miniature tortilla wraps 

• 250ml vegetable oil 

For the filling 

• 1tbsp olive oil 

• 1 white onion, diced 

• 400g can of black beans, drained, liquid reserved 

• 1 red chili, seeded and cut into small pieces 

• 2 Zespri SunGold kiwis, peeled and diced

For the topping

• 200g Greek yoghurt 

• 2 Zespri SunGold kiwis, peeled and diced

• 1 red chilli, seeded and cut into small pieces

Method

1. Start by making the tostadas. Heat the vegetable oil in a frying pan ensuring there’s enough oil to comfortably cover the base of the pan. The oil should be sizzling but not smoking. If you have a thermometer, aim for around 170c.

2. Use tongs to carefully place the tortilla into the oil and cook for 30-45 seconds. After this, flip the tortilla and repeat on the other side. 

3. Remove from the pan and leave to cool. Sprinkle with a light pinch of salt. Repeat this process for all tortillas. 

4. Once done, create the filling. Start by heating the oil in a frying pan and cook the diced onion for 5 minutes, stirring occasionally.  

5. Add the beans, the reserved bean liquid and the chilis. Mash the beans with a fork, leaving some whole for texture and cook for 5 minutes. Stir often to ensure nothing sticks to the bottom of the pan.

6. Mix in the diced kiwis and cook for 2 minutes. By this time, the mixture should have thickened a little.  

7. Place the tostada shells on a chopping board or serving plate and scoop a large spoonful of the black bean mix onto each tostada. 

8. Leave to cool for a couple of minutes and then add a small spoonful of Greek yoghurt to each tostada. 

9. Top with the remaining diced kiwi and chilli and serve.

Credit: Zespri™ SunGold™ Kiwifruit - www.zespri.com/en-UK

Instagram: @zespri_kiwi_uk