Tostadas with Guacamole,

Name: Tostadas with Guacamole, Popped Beans and Pickled Shallots
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Avocado; 1 Piece of Garlic cloves; 15 Grams of Fresh coriander; 1 Piece of Large red chilli; 1 Piece of Tomatoes; 2 Piece of Lime; 1 Tsp of Salt; 240 Grams of Red kidney beans; 1 Tbsp of Vegetable oil; 10 ML of Soy sauce; 2 Grams of Chipotle powder; 2 Grams of Coriander powder; 1 Tsp of Salt; 1 Piece of Shallots; 5 Grams of Brown sugar; 30 ML of Red vinegar; 1 Tsp of Salt; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 6 Piece of 6'' tortilla wraps

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.

140 Reviews

Cals 914 · Prot 27 · Carbs 111 · Fat 46

Vegan

30 min

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.

140 Reviews

Cals 914 · Prot 27 · Carbs 111 · Fat 46

Vegan

Ingredients

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 9*10*11*

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

0.5 Tsp

Tostadas

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

6'' tortilla wraps 10*11*

6 Piece

Allergens

*9 Soya, *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)	3824 / 914
Fats (g)	45.7
of which saturated (g)	7.1
Carbohydrates (g)	111
of which sugars (g)	14.8
Fibers (g)	29.9
Proteins (g)	26.9
Salt (g)	3.1

*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

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.

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.

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 5-8 min until crispy. Once golden, remove the tray from the oven and set aside.

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

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.

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.