Veggie Tostadas

Name: Veggie Tostadas with Roasted Peppers and Zesty Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit(s) Bell Pepper; 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 Tortillas; ½ unit(s) Lime; 75 grams Soured Cream

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.

Tags:

Rapid

•Veggie

•Climate Conscious

Allergens:

Milk

•Celery

•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

2 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 carton(s)

Red Kidney Beans

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

(Contains: Celery)

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

½ unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kcal)804 kcal

Energy (kJ)3365 kJ

Fat24.4 g

of which saturates13.2 g

Carbohydrate106.1 g

of which sugars24 g

Dietary Fibre22.1 g

Protein36.9 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Grater

•Large Frying Pan

•Bowl

•Zester

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the bell peppers and discard the core and seeds. Slice into thin strips.

c) Put the peppers on a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf 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 Cheddar cheese.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the kidney 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 large baking tray in a single layer.

b) Rub each with a little oil and season with salt.

b) Bake on the middle shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

a) Meanwhile, zest the lime (see ingredients for amount) and cut 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 your 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 and serve with the lime wedges for squeezing over. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!

Enjoy!