HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTostadas Rapidas Vegetarianas
Tostadas Rapidas Vegetarianas

Tostadas Rapidas Vegetarianas

with Soured Cream and Coriander

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Looking for a tasty midweek dinner option? Try cooking up our Tostadas Rapidas Vegetarianas in just 20 minutes for a balanced and tasty dinnertime.

Allergens:CeleryCereals containing glutenMilk

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 conflict 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.

Preparation Time15 minutes
Cooking time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 bunch(es)


1 pack(s)

Red Kidney Beans

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes

1 pot(s)

Vegetable Stock Powder


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

100 grams

Soured Cream


½ unit(s)


1 unit(s)

Tomato Puree

1 unit(s)

Chipotle Paste

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2431 kJ
Energy (kcal)581 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate72 g
of which sugars20.0 g
Protein24 g
Salt3.88 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Heat a drizzle of oil in a frying pan on medium-high heat and add the peppers. Cook, stirring occasionally, until starting to soften, 3-4 mins.


Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and mash roughly with a fork.


Stir the Mexican spice, chipotle paste and tomato puree into the peppers and cook for 1 minute. Stir in half the coriander, the finely chopped tomatoes, the vegetable stock powder and the whole and crushed kidney beans. Bring to the boil, stir to dissolve the stock and reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.


Meanwhile, pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil. Season with salt and pepper. Bake in the oven until crisp and golden, 4-6 mins.


Meanwhile, pop the sour cream in a small bowl. Grate in the lime zest, season with salt and pepper and stir together. Chop the lime into quarters.


Serve the crisp tortillas on plates topped with a helping of the veggie bean mix, a drizzle of lime sour cream and a sprinkling of coriander. Finish with lime wedges for squeezing over. Enjoy!