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Mexican Beanie Tostadas

Mexican Beanie Tostadas

with Cheat's Guacamole and Cheese

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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 spicy beans and some creamy avocado. Say 'Ole!' for guacamole!

Tags:SpicyVeggie
Allergens:GlutenCelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit(s)

Corn Tortilla

(ContainsGluten)

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Yellow Pepper

1 unit(s)

Courgette

1 unit(s)

Mixed Beans

1.5 unit(s)

Mexican Spice

1 unit(s)

Tinned Plum Tomates

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

30 unit(s)

Cheddar Cheese

(ContainsMilk)

1 unit(s)

Avocado

1 unit(s)

Coriander

½ unit(s)

Lime

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2536 kJ
Energy (kcal)606 kcal
Fat30.0 g
of which saturates8.0 g
Carbohydrate53 g
of which sugars18.0 g
Protein24 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Grater
Sieve
Frying Pan
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C.Pop the tortillas in a single layer on a lightly-oiled baking tray and drizzle over a little oil. Season with salt and black pepper. Set aside.

2

Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Halve and remove the core from the yellow pepper and thinly slice into 1cm wide strips. Remove the top and bottom from the courgette, cut in half lengthways and chop into roughly 1cm chunks. Drain the mixed beans in a colander and rinse under cold running water.

3

Heat a drizzle of oil in a frying pan on medium heat. Add the shallot, pepper and courgette, a pinch of salt and a grind of black pepper. Cook until soft and brown, 5-6 mins. Add the garlic and Mexican spice (add less spice if you're not a fan of heat!) and stir well. Cook for 1 minute. Then add the plum tomatoes, vegetable stock pot and mixed beans. Cook for 10-15 mins until the liquid has reduced by half.

4

Meanwhile, pop the tortillas on the top shelf of your oven. Bake for 6-10 mins. Keep an eye on them, you want them to be golden and crispy but not burnt! When ready, remove from your oven and lay on some kitchen paper to absorb any excess oil.

5

Grate the cheddar cheese. Slice the avocado in half lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Pick the coriander leaves from their stalks and roughly chop both, keeping them separate. Add the stalks and half the leaves to the avocado. Squeeze in some lime juice and mash together with a fork (it doesn't have to be completely smooth).

6

Lay one tostada on each plate and pile high with the beans. Add some cheese and a dollop of guacamole. Finish with a sprinkle of the remaining coriander. Tuck in!