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Veggie Tostadas

Veggie Tostadas

with Red Kidney Beans, Roasted Peppers & Zesty Crema

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Looking for a tasty midweek dinner option? Try cooking up our Veggie Tostadas with Roasted Peppers in just 20 minutes for a balanced and tasty meal.

Tags:RapidVeggieUnder 600 calories
Allergens:CeleryCereals containing GlutenMilk

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Green Pepper

1 unit(s)


1 pack(s)

Red Kidney Beans

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Vegetable Stock Powder


4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

1 bunch(es)


½ unit(s)


75 pack(s)

Sour Cream

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2121 kJ
Energy (kcal)507 kcal
Fat11.0 g
of which saturates6.0 g
Carbohydrate74 g
of which sugars26.0 g
Protein19 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. b) Halve the pepper and discard the core and seeds and thinly slice. c) Put the peppers on a baking tray, drizzle with oil and season with salt and pepper. d) Toss to coat, spread out and roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.


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


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


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


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


a) Stir half the coriander through the bean mixture and season to taste with salt and pepper if needed. b) Serve the crisp tacos 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. c) Finish with lime wedges for squeezing over. Enjoy!