Tostadas with Guacamole,

Popped Beans and Pickled Shallots
'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.
Cals 734 · Prot 25 · Carbs 72 · Fat 43
Vegan
Try Hello Chef Now
30 min
photo
'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.
Cals 734 · Prot 25 · Carbs 72 · Fat 43
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Guacamole
Avocado
2 Piece
Garlic cloves
1 Piece
Fresh coriander
15 Grams
Large red chilli
1 Piece
Tomatoes
1 Piece
Lime
2 Piece
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

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!

Before you start

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

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!

Allergens

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

More recipes like this

Mexican Chicken, Bean and Veggie
One Pot
Mexican Tofu Scramble
with Re-fried Beans, Salsa, Crispy Tortillas and Avo
Tomato Soup
with Feta Cheese Fatayer Pastries
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy