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Pinto Bean Tostadas
Pinto Bean Tostadas

Pinto Bean Tostadas

with Guacamole and Sheese

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:
Flexitarian
•Vegetarian
•Vegan
Allergens:
Cereals containing gluten
•Mustard

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.

Total25 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

1 tin(s)

Pinto Beans

25 grams

Sun-Dried Tomato Paste

20 grams

Wild Rocket**

1 sachet(s)

Central American Style Spice Mix

25 grams

Vegan Italian Style Hard Sheese**

1 unit(s)

Avocado

6 unit(s)

Plain Taco Tortillas

1 unit(s)

Lime**

1 unit(s)

Bell Pepper**

32 grams

Vegan Mayonnaise

125 grams

Premium Tomato Mix

Not included in your delivery

50 milliliter(s)

Water for the Beans

Nutritional information

Energy (kcal)773 kcal
Energy (kJ)3235 kJ
Fat33.2 g
of which saturates7.8 g
Carbohydrate94.5 g
of which sugars11.4 g
Dietary Fiber14.6 g
Protein20.5 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Small Bowl
•Baking Tray
•Medium Bowl
•Medium Saucepan

Instructions

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Quarter the tomatoes. Halve the pepper and discard the core and seeds. Slice into thin strips.

Make the Guac
2

Halve the avocado and 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 the other half into wedges. Stir half of the tomatoes into the avocado mix and, if you’d like to, season with salt and pepper. In a small bowl, mix the lime zest with the mayo. Set both aside.

Roast the Pepper
3

Place the pepper on a baking tray, drizzle with oil and, if you’d like to, 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.

Make the Refried Beans
4

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 spice mix and water for the beans (see ingredients for amount). Reduce the heat to medium and gently simmer for 6-8 mins. Add a splash of water if it looks dry. Season with salt and pepper.

Bake the Tortillas
5

Meanwhile, arrange the tortillas on a baking tray in a single layer (you may need two trays). Bake in the oven until golden and slightly crispy, 4-6 mins. Flip halfway through cooking. If you’d like to, season the refried beans with salt and pepper.

Serve
6

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, sprinkle of Sheese and drizzle of lime mayo. Serve with a lime wedge.

7

If you’ve chosen the vegan version of this recipe, use Sheese instead of cheese and cook the recipe in the same way.

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