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Mexican Recipes

Mexican Inspired Beany Tostadas

Mexican Inspired Beany Tostadas

Mexican Inspired Beany Tostadas

with Guacamole and Cheese

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Our Mexican Inspired Beany Tostadas are a delicious veggie option that make it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Climate Conscious

Allergens:

Celery

•Milk

•Cereals containing gluten

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

2 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper**

1 carton(s)

Red Kidney Beans

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes

10 grams

Vegetable Stock Paste

60 grams

Mature Cheddar Cheese**

½ unit(s)

Lime**

4 unit(s)

Plain Taco Tortillas

1 unit(s)

Avocado

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2794 kJ

Energy (kcal)668 kcal

Fat32.3 g

of which saturates10.9 g

Carbohydrate62.2 g

of which sugars14.3 g

Protein28.2 g

Salt3.7 g

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

Utensils

•Garlic Press

•Sieve

•Pan

•Grater

•Baking Tray

Instructions

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Drain and rinse the red kidney beans in a sieve.

Simmer and Spice

2

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the pepper. Stir-fry until softened, 5-6 mins, then add the garlic and Mexican style spice mix (add less if you'd prefer things milder). Cook for 1 min more.

Stir in the red kidney beans, chopped tomatoes, veg stock paste and water for the sauce (see pantry for amount), then simmer until the liquid has reduced by half, 10-12 mins. Add a splash of water if it gets too thick.

Prep the Toppings

3

While the beans and pepper simmer, grate the Cheddar cheese and halve the lime.

Bake your Tostadas

4

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. TIP: Tostada means 'toasted', so make sure they're crispy!

Guac and Roll

5

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.

Add a squeeze of lime juice to the avocado and mash together with a fork. Season with salt and pepper, then set your guacamole aside.

Assemble and Serve

6

When everything's ready, taste and season the beans with salt and pepper if needed.

Pop the tostadas onto your plates and top with the bean mixture and guacamole - as much as you'd like.

Sprinkle over the cheese to finish. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!

Enjoy!

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