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Veggie Vivera Plant Chicken, Black Bean and Sweetcorn Tostadas

Veggie Vivera Plant Chicken, Black Bean and Sweetcorn Tostadas

with Lime Mayonnaise

Recipe Development TeamUpdated on November 04, 2025

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

403 kcal

Protein

:

17.3g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Wheat
Cereals containing gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 pot(s)

Mexican Spice

1 unit(s)

Echalion Shallot

150 grams

Sweetcorn

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

1 carton(s)

Black Beans

½ unit(s)

Lime

pot(s)

Mexican Style Spice Mix

175 grams

Vivera Plant Chicken Pieces

1 sachet(s)

Vegetable Stock Powder

1 sachet(s)

Mayonnaise

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1686 kJ

Energy (kcal)403 kcal

Fat5 g

of which saturates2.1 g

Carbohydrate65.1 g

of which sugars5.2 g

Dietary Fibre14.1 g

Protein17.3 g

Salt1.5 g

Potassium47.7 mg

Calcium6.4 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

a) Preheat your oven to 200°C.

b) Zest and halve the lime.

c) Halve, peel and chop the shallot into small pieces.

d) Trim the spring onions then slice thinly.

e) Drain and rinse the black beans in a sieve and pop into a bowl. Crush the beans with the back of a fork until slightly broken up.

f) Drain and rinse the sweetcorn in a sieve.

g) Peel and grate the garlic (or use a garlic press).

2

a) Heat a drizzle of oil in a large frying pan (preferably non-stick) over medium-high heat.

b) Once hot, add the vegetarian chicken pieces and stir fry until golden brown all over, 3-4 mins.

c) Transfer to a plate, but don't wash up the pan!

3

a) Return the pan to the heat with a drizzle more oil if needed. Add the shallot and cook, stirring, until softened, 2-3 mins.

b) Add the garlic and Mexican spice and continue to cook, stirring, for 1 minute.

c) Add the water (see ingredients for amount) and vegetable stock powder, stir to dissolve the stock.

d) Add the black beans, sweetcorn and chicken pieces, season with salt and pepper and stir together.

e) Bring to a simmer and cook until the liquid has reduced and the sauce has thickened, 6-8 mins.

4

a) Pop the mayonnaise, lime zest and a squeeze of lime juice into a small bowl.

b) Season with salt and pepper and stir together. Add a splash of water and stir until it has a pourable consistency.

c) Cut any remaining lime into wedges.

5

a) A few minutes before the chicken mixture is ready, lay the tacos on a large baking tray in a single layer and drizzle with a little oil.

b) Season with salt and bake on the top shelf of the oven until golden and crispy, 4-5 mins.

6

a) When everything is ready, divide the tacos between plates and top with the chicken and bean mixture.

b) Drizzle over the lime mayo, scatter over the spring onion and serve with lime wedges alongside.

c) Enjoy!

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