This thrifty and flavourful Tex-Mex recipe is paired with a seasonal Mexican coleslaw making the most of radish, red cabbage and carrot. Added zing is plentiful with the addition of coriander and lime.



  • 2 tablespoons of oil vegetable or olive)
  • 2 garlic cloves, chopped
  • 2 teaspoons of cumin (seeds or powder)
  • 1 tablespoon of tomato purée (or a couple of fresh tomatoes (chopped)
  • 1 tablespoon of chipotle paste (if you don’t have use half a teaspoon of chilli powder and half a teaspoon of paprika, if you don't like spice just use the paprika)
  • 400 gram tin of kidney bean, drained and rinsed
  • 4 corn tortillas

Mexican radish coleslaw

  • A few radishes, bulb and leaves finely sliced
  • 1/4 small red cabbage, shredded
  • 1 carrots, coarsely grated
  • Handful of fresh coriander, leaves and stalks finely chopped
  • 1 red onion, peeled and finely sliced
  • olive oil
  • juice of 2-3 limes


For the tostadas

  1. Heat oven to 200 celsius.
  2. Heat one tablespoon of oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin another 30 seconds. 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. Cook for longer if runny and season to taste with sea salt and cracked black pepper.
  3. Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for about 5 minutes or until crisp. Spread the tortillas with the bean mixture.

For the coleslaw

  1. Prepare the coleslaw ingredients as described above.
  2. Mix everything together really well, add a splash of olive oil so it all glistens. Add most of the lime juice, then toss together with a good pinch of salt and pepper and have a taste.
  3. Serve with the tostadas and enjoy.

Food savvy

Radish is in season in the UK through spring, summer and early autumn.

Find out when all fruits and vegetables are in season