Mexican Inspired Beany Tostadas
with Guacamole and Cheese
A customer favourite, this Mexican Inspired Beany Tostadas is a tried-and-tested recipe that always wins with a crowd.
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
2
Garlic Clove
1
Bell Pepper
(May contain Celery)
1
Courgette
(May contain Celery)
1
Mixed Beans
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains Celery)
60
Mature Cheddar Cheese
(Contains Milk)
½
Lime
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Avocado
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Drain and rinse the mixed beans in a sieve.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the pepper and courgette. Stir-fry until softened, 5-6 mins, then add the garlic and Mexican style spice mix (add less if you'd prefer things milder). Cook for 1 min more.
Stir in the mixed beans, chopped tomatoes and veg stock paste, then simmer until the liquid has reduced by half, 10-12 mins. Add a splash of water if it gets too thick.
While the beans and veg simmer, grate the Cheddar cheese and halve the lime.
Lay the tortillas (2 per person) onto a large baking tray in a single layer and rub each with a little oil.
Season with salt, then bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.
Add a squeeze of lime juice to the avocado and mash together with a fork. Season with salt and pepper, then set your guacamole aside.
When everything's ready, taste and season the beans with salt and pepper if needed.
Pop the tostadas onto your plates and top with the bean mixture and guacamole - as much as you'd like.
Sprinkle over the cheese to finish. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
Enjoy!
