Chorizo, Sweet Potato and Chipotle Black Bean Chorizo Tostadas
with Rocket Tomato Salad and Greek Style Salad Cheese
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
200 grams
Diced Sweet Potato
1 carton(s)
Black Beans
1 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Chipotle Paste
1.98 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
½ unit(s)
Lime
20 grams
Wild Rocket
100 grams
Greek Style Salad Cheese
(Contains Milk)
90 grams
Diced Chorizo
Not included in your delivery
75 milliliter(s)
Water for the Beans
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
c) Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Drain and rinse the black beans in a sieve.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium bowl, roughly mash two thirds of the black beans with the back of a fork, leaving the other third whole.
d) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the chorizo and fry until its starting to brown, 3-4 mins.
e) Stir in the garlic and Central American style spice mix, cook for 1 min.
a) Add the whole and mashed black beans, veg stock paste, water for the beans (see ingredients for amount), half of the chipotle paste (add less if you prefer things milder) to the pan. Season with salt and pepper.
b) Bring to the boil, then reduce the heat and cook until thickened, 5-6 mins, stirring occasionally. TIP: Add a splash of water if the sauce becomes too thick.
a) 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 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!
a) Meanwhile, cut the tomato into 2cm chunks.
b) Cut the lime into wedges (see ingredients for amount).
c) In a medium bowl, add the tomato chunks, lime juice from a lime wedge, sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper. Toss to coat.
d) In a small bowl, mix together the mayo (see pantry for amount) and remaining chipotle paste.
a) Just before you're ready to serve, toss the rocket in with the tomato chunks.
b) Transfer your tostadas to your serving plates, spoon over the chorizo, black beans and roasted sweet potato.
c) Top with the tomato and rocket salad, crumble over the Greek style salad cheese and drizzle over the chipotle mayo.
d) Serve with any remaining lime wedges alongside. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
Enjoy!
Step 2 MOD: If you’re adding chorizo, add it to the pan before the garlic. Fry, 3-4 mins, then add the garlic and continue as instructed.
