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Tostadas Rapidas Vegetarianas

Tostadas Rapidas Vegetarianas

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
506 kcal
Protein
: 
20g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Bell Pepper

1 carton(s)

Red Kidney Beans

1 pot(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

100 grams

Creme Fraiche

½ unit(s)

Lime

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Carrot

1 bunch(es)

Coriander

Energy (kJ)2119 kJ
Energy (kcal)506 kcal
Fat6.9 g
of which saturates1.8 g
Carbohydrate79.7 g
of which sugars17.8 g
Dietary Fibre17.2 g
Protein20 g
Salt3.6 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. 

Halve the peppers and remove the core. Thinly slice.

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.

2

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.

3

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.

4

Meanwhile, pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil.

Sprinkle on some salt and pepper.

Bake in the oven until crisp and golden, 5-6 mins.

5

Meanwhile, pop the sour cream in a small bowl.

Grate in the zest of the lime, add a pinch of salt and pepper and stir together.

Chop the lime into quarters.

6

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!

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