Crispy Bean and Mushroom Tostadas

with Avocado
Messy and fun!
Cals 647 · Prot 25 · Carbs 80 · Fat 30
Vegan
Try Hello Chef Now
30 min
Crispy Bean and Mushroom Tostadas with Avocado
Messy and fun!
Cals 647 · Prot 25 · Carbs 80 · Fat 30
Vegan
Try Hello Chef Now
Download PDF
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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

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

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. 
Roast tortillas

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.
Finish topping

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.
Prep extras

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.
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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