Crispy Bean and Mushroom Tostadas

with Avocado
Messy and fun!
754 Reviews
Cals 811 · Prot 25 · Carbs 92 · Fat 32
Vegan
Try Hello Chef Now
30 min
Crispy Bean and Mushroom Tostadas with Avocado
Messy and fun!
754 Reviews
Cals 811 · Prot 25 · Carbs 92 · Fat 32
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 2*
55 Grams
Black pepper
0.5 Tsp
Tortillas
8'' tortilla wraps 10*11*
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

Allergens

*2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3304 / 811
Fats (g) 31.8
of which saturated (g) 7.5
Carbohydrates (g) 92
of which sugars (g) 8.2
Fibers (g) 19.8
Proteins (g) 25.1
Salt (g) 4.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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.
Fry mushrooms

2 Fry mushrooms

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 beans, tomato paste, taco 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 cheeze. 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.
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