Skip to main content
Tostadas Rapidas Vegetarianas

Tostadas Rapidas Vegetarianas

with Kidney Beans, Carrot and Peppers
4.5(119)
Recipe Development Team
Recipe Development TeamUpdated on January 21, 2026
Get 50% off 1st box + free dessert for 3 months!
Calories
662 kcal
Protein
24g protein
Difficulty
Medium
Allergens:
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Bell Pepper

1

Red Kidney Beans

1

Mexican Style Spice Mix

1

Finely Chopped Tomatoes with Onion and Garlic

1

Yellow Pepper

½

Lime

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

1

Vegetable Stock Powder

112.5

Creme Fraiche

(Contains: Milk)

1

Carrot

1

Coriander

Energy (kcal)662 kcal
Energy (kJ)2770 kJ
Fat28 g
of which saturates12 g
Carbohydrate80 g
of which sugars26 g
Protein24 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Chopping Board
Grill Pan
Knife
Sieve
Grater
Baking Tray
Bowl
Plate

Instructions

Fry the Peppers
1

a) Halve the peppers and remove the core. Thinly slice. b) Heat a drizzle of oil in a frying pan on medium-high heat and add the peppers. c) Cook, stirring occasionally, until starting to soften, 3-4 mins.

Do the Prep
2

a) Remove the ends from the carrot and grate on the coarse side of your grater (no need to peel). b) Roughly chop the coriander (stalks and all). c) Drain and rinse the kidney beans in a sieve.

Cook the Sauce
3

a) Stir the Mexican spice into the peppers and cook for 1 minute. b) Stir in half the coriander, the finely chopped tomatoes, stock pot, carrot and kidney beans. c) Bring to the boil, stir to dissolve the stock pot and reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.

Bake the Tortillas
4

a) Meanwhile, pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil. b) Sprinkle on some salt and pepper. c) Bake in the oven until crisp and golden, 6-7 mins.

Make the Limey Sour Cream
5

a) Pour the sour cream into a small bowl. b) Grate in the zest of the lime, add a pinch of salt and pepper and stir together. c) Chop the lime into quarters.

Serve
6

a) Serve the tostadas on plates topped with a helping of the veggie bean mix, a drizzle of limey sour cream and a sprinkling of the remaining coriander. Finish with lime wedges for squeezing over!

Highest-rated dinner recipes

This week's must-try HelloFresh recipes