Looking for a tasty midweek dinner option? Try cooking up our Tostadas Rapidas Vegetarianas in just 20 minutes for a balanced and tasty dinnertime.
Red Kidney Beans
Finely Chopped Tomatoes with Onion and Garlic
Vegetable Stock Powder(ContainsCelery)
a) Preheat your oven to 200℃. b) Halve the peppers, remove the core and seeds and slice thinly..c) Heat a drizzle of oil in a frying pan on medium-high heat and add the peppers. d) Cook, stirring occasionally, until starting to soften, 3-4 mins.
Meanwhile, remove the ends from the carrot and grate on the coarse side of your grater (no need to peel). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.
Stir the Mexican spice into the peppers and cook for 1 minute. Stir in half the coriander, the finely chopped tomatoes, the vegetable stock, the carrot and the 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.
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 and bake in the oven until crisp and golden, 5-6 mins.
a) Meanwhile, pop the creme fraiche in a small bowl. Grate in the zest of the lime, add a pinch of salt and pepper and stir together. b) 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!