Beanie Tostadas Q3
with Guacamole and Cheese
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
Today we'll be whipping up a delicious Mexican feast, piled high on crispy, crunchy tostadas. A tostada is just a tortilla that has been toasted, but the flavour marries perfectly with Mimi's Mexican beans and some creamy avocado. Say 'Ole!' for guacamole!
Ingredients
1 unit(s)
Echalion Shallot
1 pot(s)
Mexican Style Spice Mix
1 carton(s)
Mixed Beans
1 unit(s)
Avocado
1 unit(s)
Yellow Pepper
1 carton(s)
Finely Chopped Tomatoes
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
½ unit(s)
Lime
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
½ sachet(s)
Vegetable Stock Powder
1 bunch(es)
Coriander
Instructions
Preheat your oven to 220°C. Arrange the tortillas in a single layer on a lightly-oiled baking tray and drizzle over a little oil. Season with salt and pepper. Set aside.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper and remove the core and seeds. Slice into thin strips. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Drain and rinse the mixed beans in a colander.
Heat a splash of oil in a frying pan on medium heat. Add the shallot, pepper and courgette. Stir and cook until soft, 5-6 mins. Add the garlic and fajita spice (add less spice if you're not a fan of heat!) and stir well. Cook for 1 min more, then add the mixed beans, chopped tomatoes and vegetable stock powder (see ingredients for amount). Break up the tomatoes with a spoon and cook until the liquid has reduced by half, 10-15 mins.
Meanwhile, pop the tray of tortillas on the top shelf of your oven and bake for 3-5 mins. Keep an eye out - you want them to be golden and crispy but not burnt! Once cooked, remove from your oven and lay on some kitchen paper to absorb any excess oil.
Meanwhile, roughly chop the coriander. Grate the cheddar cheese. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all of the insides into a bowl. Add half the coriander. Squeeze in some lime juice and mash with a fork. Season with salt and pepper and keep to one side.
Lay one tostada on each plate and pile high with the beanie mixture. Add some cheese and a dollop of guacamole. Finish with a sprinkling of the remaining coriander. Tuck in!
