Pinto Bean Tostadas
with Guacamole and Cheddar Cheese
Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin(s)
Pinto Beans
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Avocado
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lime
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
32 grams
Vegan Mayonnaise
(Contains: Mustard)
125 grams
Premium Tomato Mix
Not included in your delivery
50 milliliter(s)
Water for the Beans
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Coarsely grate the Cheddar cheese. Quarter the tomatoes. Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Zest the lime, then juice one half straight into the bowl with the avocado. Cut the other half into wedges. Stir half of the tomatoes into the avocado mix and season with salt and pepper. In a small bowl, mix the lime zest with the mayo. Set both aside.
Place the pepper on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat. Roast on the middle shelf of your oven until golden, turning halfway through cooking, 10-12 mins.
While the peppers cook, drain and rinse the pinto beans. Mash half of them in a medium bowl, leaving the other half whole. Heat a medium saucepan on medium-high heat with a drizzle of oil. Stir in the mashed and whole pinto beans, sun-dried tomato paste, Central American style spice mix and water (see pantry). Reduce the heat and gently simmer for 6-8 mins. Add a splash of water if it looks dry. Season with salt and pepper.
Meanwhile, arrange the tortillas on a baking tray in a single layer (you may need two trays). Bake in the top shelf of your oven until golden and slightly crispy, 4-6 mins. Flip halfway through cooking.
Place the crispy baked tortillas on your plates, 3 per person. Cover them in the pinto bean mixture, spreading it out in an even layer, then top with the rocket, roasted peppers and remaining tomatoes. Follow with a dollop of guacamole, a sprinkle of Cheddar cheese and a drizzle of lime mayo. Serve with a lime wedge.
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