Veggie Tostadas

Name: Veggie Tostadas with Roasted Peppers and Zesty Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Mexican Spice; 1 Red Kidney Beans; 1 Finely Chopped Tomatoes; ½ Lime; 75 Soured Cream; Mexican Style Spice Mix; 4 Super Soft Tortillas with Whole Wheat; 1 Vegetable Stock Powder; 2 Green Pepper; 1 Carrot; 1 Coriander

with Roasted Peppers and Zesty Crema

Recipe Development TeamPublished on October 02, 2019

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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

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Mexican Spice

Red Kidney Beans

Finely Chopped Tomatoes

Lime

Soured Cream

(Contains: Milk)

Mexican Style Spice Mix

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Powder

Green Pepper

(May contain traces of: Celery)

Carrot

Coriander

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

Cooking Instructions and Tips

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.

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.

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.

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!

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.

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!