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
Vegetable Stock Powder(ContainsCelery)
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!