Sweet Chilli and Gochujang Butter Bean Tostadas
with Spiced Fries and Cheese
Tostadas (meaning 'toasted') are simply tortillas baked whole until crispy - like a giant tortilla chip! Pile up with tangy BBQ gochujang butter beans, cheese, avocado and salad and get stuck in. Snap up into smaller pieces and eat like nachos if you need to!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Mix
1 carton(s)
Butter Beans
50 grams
Gochujang Paste
(Contains: Soya)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Avocado
32 grams
Sweet Chilli Sauce
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with the Thai style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pour the beans and liquid into a large frying pan on high heat.
Add the gochujang paste, tomato puree and vegetable stock paste.
Bring to the boil, then simmer until quite thick, 8-10 mins.
Meanwhile, lay the tortillas (2 per person) onto another large baking tray in a single layer and rub each with a little oil.
Season with salt and bake on the middle shelf of the oven until golden and crispy, 4-6 mins.
TIP: Tostada means 'toasted', so make sure they're crispy!
Grate the cheese.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
When the beans have cooked, remove from the heat. Stir in the sweet chilli sauce, butter (see pantry for amount) and half the cheese.
Taste, season with salt and pepper if needed.
Just before serving, reheat the beans if needed.
Divide the tostadas between plates and top with the beans.
Top with a handful of leaves and scatter over the avocado and remaining cheese. Drizzle with the mayonnaise (see pantry for amount).
Serve with the spiced chips on the side.
TIP: Tostadas are meant to be messy eating, so get stuck in and enjoy!
