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Veggie Tostadas

Veggie Tostadas

with Roasted Peppers and Zesty Soured Cream

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Looking for a quick and tasty midweek dinner option? Try cooking up our Veggie Tostadas in just 20 minutes for a delicious and speedy meal.

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
Cooking time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Bell Pepper

(May containcelery)

1 carton(s)

Red Kidney Beans

60 grams

Mature Cheddar Cheese


1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

½ unit(s)


75 grams

Soured Cream

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)721 kcal
Energy (kJ)3016 kJ
Fat23.5 g
of which saturates12.9 g
Carbohydrate90.6 g
of which sugars22.9 g
Protein27.7 g
Salt5.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the peppers and discard the core and seeds. Slice into thin strips
b) Put the peppers on a baking tray, then drizzle with oil and season with salt and pepper. Toss to coat, then spread out.
c) Roast on the top shelf of your oven until soft and slightly charred, 12-15 mins. Turn halfway through.


a) Meanwhile, drain and rinse the kidney beans in a sieve.
b) Grate the cheese.


a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) When hot, add the beans and Mexican style spice mix. Cook, stirring, for 1 min, then stir in the chopped tomatoes and vegetable stock paste.
c) Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, 7-8 mins.


a) Halfway through the peppers' cooking time, lay the tortillas 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) Zest the lime and chop into wedges.
b) Pop the soured cream in a small bowl. Mix in the lime zest and season to taste with salt and pepper.


a) Taste the bean mixture and season if needed.
b) Top the crisp tostadas (3 per person) with spoonfuls of the veggie bean mix, roasted peppers and cheese - as much as you'd like.
c) Finish with a dollop of zesty soured cream. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
d) Serve with the lime wedges for squeezing over. Enjoy!