2 red onions, 1 thinly sliced, 1 finely chopped
2 limes, juice of 1 and 1 cut into wedges
2 garlic cloves, finely chopped
2 tsp ground cumin
1 tbsp tomato purée
1 tbsp chipotle paste
400g can kidney beans, drained and rinsed
4 corn tortillas
140g radish, thinly sliced
large handful coriander, roughly chopped
Heat oven to 220C. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
Heat 1 tbsp of sunflower 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.
Meanwhile, brush the tortillas with a bit of 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.