Mexican Black Bean Tostadas
with Sour Cream & Cheddar Cheese
If you haven't turned tortillas into tostadas before, get ready for a lightbulb moment. All you need to do is bake them until they're firm and crisp, then load 'em up with tasty toppings. For your eating pleasure tonight, we've got veggie-loaded black beans, shredded Cheddar, sour cream and tomato salsa. Dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
onion
2 clove
garlic
1
capsicum
1
tomato
½ tin
sweetcorn
1 bunch
coriander
1 tin
black beans
(Contains Soy; )
½
lime
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
Olive Oil
drizzle
white wine vinegar
½ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients) and garlic. Roughly chop the capsicum and tomato. Drain the sweetcorn (see ingredients). Roughly chop the coriander. Drain and rinse the black beans. Slice the lime into wedges.
In a medium bowl, add the tomato, coriander, a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper and mix to combine. Set aside.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 2-3 minutes. Add the capsicum and sweetcorn and cook, stirring, until just softened, 3-4 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Add the tomato paste and the water to the pan and stir to coat. Add the black beans, then reduce the heat to medium and simmer until the chilli has thickened, 4-5 minutes. Season to taste. TIP: Add a dash more water if you prefer a saucier chilli.
While the chilli is simmering, spread the mini flour tortillas over an oven tray lined with baking paper and lightly spray (or brush) with olive oil. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook. Bake the tortillas until golden and crisp, 6-8 minutes. TIP: Keep an eye on them – you want them to be golden and crisp but not burnt! TIP: If you want to serve as tacos instead, no need to bake the tortillas!
Bring everything to the table to serve. Build your tostadas by placing a helping of the black bean chilli on top of a tortilla. Top with some shredded Cheddar cheese, sour cream and tomato salsa. Squeeze over some lime juice to serve. TIP: In Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. You can serve the crisp tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!