Mexican Inspired Beany Tostadas

Name: Mexican Inspired Beany Tostadas with Guacamole and Cheese
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 Plain Taco Tortillas; 1 Echalion Shallot; 2 Garlic Clove**; 1 Bell Pepper; 1 Courgette; 1 Mixed Beans; 1 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 10 Vegetable Stock Paste; 1 Coriander; 60 Mature Cheddar Cheese; 1 Avocado; ½ Lime

with Guacamole and Cheese

Recipe Development TeamPublished on August 24, 2021

Get 50% off 1st box + free snacks for life!

These Mexican Inspired Beany Tostadas are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Echalion Shallot

Garlic Clove**

Bell Pepper

(May contain traces of: Celery)

Courgette

(May contain traces of: Celery)

Mixed Beans

Mexican Style Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Vegetable Stock Paste

(Contains: Celery)

Coriander

Mature Cheddar Cheese

(Contains: Milk)

Avocado

Lime

Nutritional information

Energy (kcal)550 kcal

Energy (kJ)2300 kJ

Fat28.7 g

of which saturates10.4 g

Carbohydrate40.7 g

of which sugars27.9 g

Protein26.1 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Grill Pan

•Grater

•Baking Tray

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard 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 sieve.

Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the shallot, pepper and courgette. Stir-fry until softened, 5-6 mins, then add the garlic and Mexican style spice mix (add less if you don't like too much heat). Cook for 1 min more.
Stir in the mixed beans, chopped tomatoes and vegetable stock paste, then simmer until the liquid has reduced by half, 10-12 mins. Add a splash of water if gets too thick.

While the beans and veg simmer, roughly chop the coriander. Grate the Cheddar cheese. Halve the lime.

Lay the tortillas (2 per person) onto a large baking tray in a single layer and rub each with a little oil.
Season with salt, then bake on the top shelf of the oven until golden and crispy, 4-6 mins.<.p>

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh into a bowl.
Add half the coriander and a squeeze of lime juice to the avocado and mash together with a fork. Season with salt and pepper, then set your guacamole aside.

When everything is ready, taste and season the beans with salt and pepper if needed.
Pop the tostadas on your plates and top with the bean mixture and guacamole - as much as you'd like.
Sprinkle over the cheese and remaining coriander to finish. TIP: Tostadas are best enjoyed eaten by hand - get stuck in! Enjoy!