Crispy Bean and Mushroom Tostadas

with Avocado

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vegan
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Chop the mushrooms. Rinse and drain the black beans.

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2 Start topping

Heat a pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5-7 min or until well browned and starting to crisp. 

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3 Roast tortillas

Meanwhile, place the tortilla wraps on a large baking tray (use multiple trays if the tortillas overlap too much). Drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortillas. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.

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4 Finish topping

Meanwhile, add a large pinch of salt, the drained beanstomato pastetaco seasoning (spicy!) and a splash of water to the mushrooms. Reduce the heat to low and cook for 2-3 min. Fold in the cashew cream cheese. Season with pepper. Cover to keep warm until serving.

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5 Prep extras

Finely slice the red radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the lime into wedges. Slice the green chilli. Pick the coriander leaves.

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6 Serve

Top the crispy tortillas with the mushroom and bean mix, radishes, avocado, green chilli (spicy!) and coriander. Squeeze some lime juice over the top, and serve immediately. 

Tips for fussy eaters

Prepare a separate batch of the bean mix and keep it mild. Top with a handful of grated cheddar cheese!

Pro tip

Not following a strict vegan diet? Add a dollop of sour cream!

Messy and fun!

Cooking Time: 30 min

Cals 647 · Prot 25 · Carbs 80 · Fat 30

Dairy-Free

Ingredients

Number of people

Topping

Chestnut mushrooms 250 Grams
Black beans 240 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Tomato paste 30 Grams
Taco seasoning 10 Grams
Water 50 ML
Cashew cream cheeze 55 Grams
Black pepper 0.5 Tsp

Tortillas

8'' tortilla wraps 4 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

To serve

Red radish 125 Grams
Avocado 1 Piece
Lime 1 Piece
Large green chilli 1 Piece
Fresh coriander 15 Grams

Messy and fun!

Cooking Time: 30 min

Cals 647 · Prot 25 · Carbs 80 · Fat 30

Dairy-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Chop the mushrooms. Rinse and drain the black beans.

photo

2 Start topping

Heat a pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5-7 min or until well browned and starting to crisp. 

photo

3 Roast tortillas

Meanwhile, place the tortilla wraps on a large baking tray (use multiple trays if the tortillas overlap too much). Drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortillas. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.

photo

4 Finish topping

Meanwhile, add a large pinch of salt, the drained beanstomato pastetaco seasoning (spicy!) and a splash of water to the mushrooms. Reduce the heat to low and cook for 2-3 min. Fold in the cashew cream cheese. Season with pepper. Cover to keep warm until serving.

photo

5 Prep extras

Finely slice the red radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the lime into wedges. Slice the green chilli. Pick the coriander leaves.

photo

6 Serve

Top the crispy tortillas with the mushroom and bean mix, radishes, avocado, green chilli (spicy!) and coriander. Squeeze some lime juice over the top, and serve immediately. 

Tips for fussy eaters

Prepare a separate batch of the bean mix and keep it mild. Top with a handful of grated cheddar cheese!

Pro tip

Not following a strict vegan diet? Add a dollop of sour cream!

Ingredients

Number of people

Topping

Chestnut mushrooms 250 Grams
Black beans 240 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Tomato paste 30 Grams
Taco seasoning 10 Grams
Water 50 ML
Cashew cream cheeze 55 Grams
Black pepper 0.5 Tsp

Tortillas

8'' tortilla wraps 4 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

To serve

Red radish 125 Grams
Avocado 1 Piece
Lime 1 Piece
Large green chilli 1 Piece
Fresh coriander 15 Grams
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