Gochujang Butter Bean Tostadas
with Spiced Fries and Cheese
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
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Blend
1 carton(s)
Butter Beans
50 grams
Gochujang Paste
(Contains Soya)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Avocado
48 grams
BBQ Sauce
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with the Thai style spice blend. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pour the beans and liquid into a large frying pan on high heat.
Add the gochujang paste, tomato puree and vegetable stock paste.
Bring to the boil, then simmer until quite thick, 8-10 mins.
Meanwhile, lay the tortillas (2 per person) onto another large baking tray in a single layer and rub each with a little oil.
Season with salt and 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!
Grate the cheese.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
When the beans have cooked, remove from the heat. Stir in the bbq sauce, butter (see pantry for amount) and half the cheese.
Taste, season with salt and pepper if needed.
Just before serving, reheat the beans if needed.
Divide the tostadas between plates and top with the beans.
Top with a handful of leaves and scatter over the avocado and remaining cheese. Drizzle with the mayonnaise (see pantry for amount).
Serve with the spiced chips on the side.
Enjoy!
