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Veggie Tostadas

Veggie Tostadas

with Roasted Peppers and Zesty Soured Cream

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Our Veggie Tostadas are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkCeleryCereals 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 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)

Kidney Beans

60 grams

Mature Cheddar Cheese


1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes

10 grams

Vegetable Stock Paste


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 bunch(es)


½ unit(s)


75 grams

Soured Cream


1 unit(s)


1 unit(s)

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat27.0 g
of which saturates15.0 g
Carbohydrate93 g
of which sugars25.0 g
Protein26 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Halve the peppers, discard the core and seeds and thinly slice.
b) Put the peppers on a baking tray, drizzle with oil and season with salt and pepper.
c) Toss to coat and spread out. 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) Halve, peel and thinly slice the onion.
c) Drain and rinse the kidney beans in a sieve. Grate the cheese.
d) Peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a frying pan on medium-high heat. Add the onion and cook until softened, 4-5 mins.
b) Add the beans, garlic and Mexican Style spice. Cook, stirring, for 1 min, then stir in the grated carrot, finely chopped tomatoes and vegetable stock paste.
c) Add the sugar (see ingredients for amount). Stir to combine and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, until thick, 7-8 mins.


a) Halfway through the peppers' cooking time, lay the tortillas (2 per person) onto a lightly-oiled baking tray in a single layer and drizzle with oil.
b) Season with salt and pepper, then bake on the middle shelf of the oven until golden and crispy, 4-6 mins.


a) Meanwhile, roughly chop the coriander (stalks and all). Zest the lime and chop into wedges.
b) Pop the soured cream in a small bowl. Add the lime zest and season to taste. Stir together.


a) Stir half the coriander through the bean mixture and season to taste if needed.
b) Serve the crisp tostadas topped with spoonfuls of the veggie bean mix, roasted peppers and cheese. Finish with a dollop of zesty soured cream and a sprinkling of the remaining coriander. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
c) Serve with lime wedges for squeezing over. Enjoy!