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Mexican Beanie Tostadas

Mexican Beanie Tostadas

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

Allergens:Cereals containing glutenCeleryMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

1 unit(s)


1 pack(s)

Mixed Beans

1 sachet

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste


1 bunch(es)


60 grams

Mature Cheddar Cheese


1 unit(s)


½ unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3023 kJ
Energy (kcal)723 kcal
Fat33.0 g
of which saturates12.0 g
Carbohydrate74 g
of which sugars21.0 g
Protein29 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°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 drizzle 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 Mexican style spice mix (add less if you don't like too much heat) and stir well. Cook for 1 min more, then add the mixed beans, chopped tomatoes and vegetable stock paste. Stir well, then simmer until the liquid has reduced by half, 10-12 mins. TIP: Add a splash more water if the mixture looks a little dry.


Meanwhile, pop the tray of tortillas on the top shelf of your oven and bake until golden brown and crispy 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. Halve the lime, squeeze in some lime juice and mash with a fork. Season with salt and pepper and keep to one side.


Season the bean mixture to taste with salt and pepper. Lay one tostada on each plate and spoon on the beanie mixture. Add a sprinkle of grated cheese and a dollop of guacamole. Finish with the remaining coriander sprinkled over. Tuck in!