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KNORR NOT KNORR Tostadas Rapidas Vegetarianas

KNORR NOT KNORR Tostadas Rapidas Vegetarianas

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
530 kcal
Protein
: 
21.6g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 carton(s)

Red Kidney Beans

1 pot(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Yellow Pepper

½ unit(s)

Lime

112.5 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Carrot

1 bunch(es)

Coriander

Energy (kJ)2218 kJ
Energy (kcal)530 kcal
Fat16.8 g
of which saturates8 g
Carbohydrate67.4 g
of which sugars19.1 g
Dietary Fibre16.3 g
Protein21.6 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. 

Halve the peppers and discard the core and seeds. Slice into thin strips. 

Heat a drizzle of oil in a frying pan on medium-high heat and add the peppers.

Cook, stirring occasionally, until starting to soften, 3-4 mins.

2

Meanwhile, remove the ends from the carrot and grate on the coarse side of your grater (no need to peel).

Roughly chop the coriander (stalks and all).

Drain and rinse the kidney beans in a sieve.

3

Stir the Mexican spice into the peppers and cook for 1 minute.

Stir in half the coriander, the finely chopped tomatoes, the vegetable stock powder, the carrot and the kidney beans.

Bring to the boil, stir to dissolve the stock and reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.

4

Meanwhile, pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil.

Season with salt and pepper.

Bake in the oven until crisp and golden, 4-6 mins.

5

Meanwhile, pop the sour cream in a small bowl.

Grate in the lime zest, season with salt and pepper and stir together.

Chop the lime into quarters.

6

Serve the crisp tortillas on plates topped with a helping of the veggie bean mix, a drizzle of lime sour cream and a sprinkling of coriander.

Finish with lime wedges for squeezing over.

Enjoy!

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