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Plant Based Mince Tostadas

Plant Based Mince Tostadas

with Homemade Guacamole

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Tags:Plant-basedSpicy
Allergens:SoyaCereals containing gluten

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

½ unit(s)

Lime

1 pack(s)

Black Beans

1 unit(s)

Vivera Plant Mince

(ContainsSoya)

1 sachet

Tomato Puree

1 sachet

BBQ Sauce

1 sachet

Chipotle Paste

1 unit(s)

Avocado

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3179 kJ
Energy (kcal)760 kcal
Fat21.9 g
of which saturates5.5 g
Carbohydrate93.3 g
of which sugars16.7 g
Protein38.8 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Colander
Small Bowl
Frying Pan
Saucepan
Bowl
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200*C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Zest and quarter the lime. Drain and rinse the black beans in a colander. Pop the beans in a medium bowl and roughly crush with the back of a fork or potato masher.

2

Heat a drizzle of oil in a large frying pan. Once hot, add the onion and cook until browned, 4-5 mins. Add the veggie mince and cook until piping hot for a further, 4-5 mins. Add the tomato puree, BBQ sauce and water (see ingredients for amount) and half of the chipotle paste, cook stirring, for 1 minute. Add the garlic and cook for a further minute.

3

Meanwhile, heat a medium sauce pan on medium heat. Add the black beans with the remaining chipotle paste and a splash of water. Stir and cook until the mixture is piping hot, 1-2 mins. Season to taste with salt and pepper and keep to one side.

4

As the beans and chilli bubble away, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into small pieces then pop into a bowl. Season with salt and pepper and lightly crush the avocado. Set aside for later.

5

Lay the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt and bake on the top shelf of the oven until golden and crispy, 4-5 mins. Once done, top each with equal portions of black bean mix, then the veggie chilli and lastly the avocado.

6

Share the tostadas between your plates. Sprinkle on the lime zest and serve with wedges of lime. Enjoy!