Tostadas with Guacamole,

Popped Beans and Pickled Shallots

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Instructions

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1 Pickle shallot

Preheat the oven to 200°C/180°C fan. Peel and very finely slice the shallots. Combine the red vinegar with the brown sugar and salt in a small bowl. Once the sugar has dissolved, submerge the sliced shallots in the vinegar and set aside. 

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2 Roast beans

Drain, rinse and dry the kidney beans. Add the kidney beans to a baking tray. Drizzle them with oil and the soy sauce. Sprinkle with the chipotle (spicy!), coriander powder and salt. Toss. Place the tray in the oven for 20-25 min or until the skins have burst and the beans are crispy – these are your popped beans

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3 Bake tostadas

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

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4 Prep guacamole

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it roughly. Peel and mince the garlic. Roughly chop the coriander (save some for garnish), chilli and tomatoes

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5 Make guacamole

Juice the lime into a food processor. Add the avocado, garlic, chilli (spicy!), coriander and tomatoes and season generously with salt. Blitz until almost smooth. 

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6 Serve

Drain the shallots. Spread the guacamole over the tostadas. Top with the beans, pickled shallots and reserved coriander

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Tortillas looking crowded on the tray? Bake them in batches!

'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 660 · Prot 19 · Carbs 66 · Fat 40

Dairy-Free

Ingredients

Number of people

Guacamole

Avocado 2 Pieces
Garlic cloves 1 Piece
Fresh coriander 15 Grams
Large red chilli 1 Piece
Tomatoes 1 Piece
Lime 2 Pieces
Salt 0.5 Tsp

Popped beans

Red kidney beans 240 Grams
Vegetable oil 1 Tbsp
Soy sauce 10 ML
Chipotle powder 2 Grams
Coriander powder 2 Grams
Salt 0.5 Tsp

Pickled shallots

Shallots 1 Piece
Brown sugar 5 Grams
Red vinegar 30 ML
Salt 1 Tsp

Tostadas

Salt 0.5 Tsp
Vegetable oil 1 Tbsp
6'' tortilla wraps 6 Piece

'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 660 · Prot 19 · Carbs 66 · Fat 40

Dairy-Free

Instructions

photo

1 Pickle shallot

Preheat the oven to 200°C/180°C fan. Peel and very finely slice the shallots. Combine the red vinegar with the brown sugar and salt in a small bowl. Once the sugar has dissolved, submerge the sliced shallots in the vinegar and set aside. 

photo

2 Roast beans

Drain, rinse and dry the kidney beans. Add the kidney beans to a baking tray. Drizzle them with oil and the soy sauce. Sprinkle with the chipotle (spicy!), coriander powder and salt. Toss. Place the tray in the oven for 20-25 min or until the skins have burst and the beans are crispy – these are your popped beans

photo

3 Bake tostadas

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

photo

4 Prep guacamole

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it roughly. Peel and mince the garlic. Roughly chop the coriander (save some for garnish), chilli and tomatoes

photo

5 Make guacamole

Juice the lime into a food processor. Add the avocado, garlic, chilli (spicy!), coriander and tomatoes and season generously with salt. Blitz until almost smooth. 

photo

6 Serve

Drain the shallots. Spread the guacamole over the tostadas. Top with the beans, pickled shallots and reserved coriander

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Tortillas looking crowded on the tray? Bake them in batches!

Ingredients

Number of people

Guacamole

Avocado 2 Pieces
Garlic cloves 1 Piece
Fresh coriander 15 Grams
Large red chilli 1 Piece
Tomatoes 1 Piece
Lime 2 Pieces
Salt 0.5 Tsp

Popped beans

Red kidney beans 240 Grams
Vegetable oil 1 Tbsp
Soy sauce 10 ML
Chipotle powder 2 Grams
Coriander powder 2 Grams
Salt 0.5 Tsp

Pickled shallots

Shallots 1 Piece
Brown sugar 5 Grams
Red vinegar 30 ML
Salt 1 Tsp

Tostadas

Salt 0.5 Tsp
Vegetable oil 1 Tbsp
6'' tortilla wraps 6 Piece
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