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Veggie Tostadas

Veggie Tostadas

with Roasted Peppers and Zesty Crema

You don’t need to spend hours in the kitchen to create a masterpiece, and our veggie tostadas prove that. Made with deliciously fresh veggies and served with a dollop of lime crema, these edible plates are a spicy taste sensation. Pile ‘em high and enjoy!

Tags:
Under 600 calories
Allergens:
Milk
Cereals 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 war 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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Mexican Spice

1

Red Kidney Beans

1

Finely Chopped Tomatoes

½

Lime

75

Soured Cream

(Contains Milk)

Mexican Style Spice Mix

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

1

Vegetable Stock Powder

2

Green Pepper

(May contain Celery)

1

Carrot

1

Coriander

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Nutritional information

Energy (kcal)542 kcal
Energy (kJ)2268 kJ
Fat13 g
of which saturates5 g
Carbohydrate75 g
of which sugars23 g
Protein24 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Dish
Knife
Sieve
Grater
Grill Pan
Baking Tray
Bowl
Zester
Plate

Instructions

Roast the Peppers
1

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds and thinly slice. Put the peppers on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.

Prep
2

Meanwhile, trim the carrot and grate on the coarse side of your grater (no need to peel). Drain and rinse the kidney beans in a sieve.

Cook the sauce
3

Heat a drizzle of oil in a frying pan on medium-high heat and add the beans and Mexican spice. Cook, stirring, for 1 minute. Stir in the grated carrot, finely chopped tomatoes and vegetable stock powder. 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.

Bake the Tortillas
4

Halfway through your peppers cooking time, lightly oil another baking tray and pop the tortillas onto the tray in a single layer. Drizzle on some oil and season with salt and pepper. Bake in the oven on the middle shelf until crisp and golden, 4-5 mins. TIP: Watch they don't burn!

Make the limey cream
5

Meanwhile, roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Pop the sour cream in a small bowl. Add the lime zest and season with salt and pepper. Stir together.

Serve
6

Stir half the coriander through the bean mixture and season to taste with salt and pepper if needed. Serve the crisp tortillas on plates topped with a helping of the veggie bean mix, the roasted peppers, a dollop of lime crema and a sprinkling of remaining coriander. Finish with lime wedges for squeezing over. Enjoy!

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