Black Bean & Plant Based Chicken Tostadas
with Lime Mayonnaise
We love good Veggie Tostadas with Black Beans & Mayo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
1
Mexican Spice
1
Echalion Shallot
150
Sweetcorn
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Garlic Clove
2
Spring Onion
1
Black Beans
½
Lime
Mexican Style Spice Mix
175
Vivera Plant Chicken Pieces
1
Vegetable Stock Powder
1
Mayonnaise
Not included in your delivery
100
Water for the Sauce
Nutritional information
Instructions
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).
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!
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.
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.
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.
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. Enjoy!
