Tostadas Rapidas Vegetarianas
with Kidney Beans, Carrot and Peppers
Big on flavour but short on prep, these 15 minute tostadas are about to steal the dinnertime limelight. Tostadas are simply toasted tortillas, which are assembled to replicate an edible plate! Pile them high with tasty beans, a dollop of limey creme fraiche and a sprinkling of coriander, and you’re good to go! Who said you needed to spend hours in the kitchen to create a masterpiece?
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
