Mexican Pork & Black Bean Tostadas
with Yoghurt & Cheddar Cheese
To make this meal come together in a jiffy, we started with the classic Mexican dish of tostadas! In Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus cooling yoghurt and Cheddar for a quick and satisfying dinner.
Unfortunately, this week's coriander was in short supply, so we've replaced it with spring onion. Don't worry, the recipe will be just as delicious!
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
2 clove
garlic
1
carrot
1
capsicum
1
spring onion
½
Fresh Chilli
½
lemon
½ tin
sweetcorn
½ tin
black beans
(Contains Soy; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
pork mince
1 sachet
Mexican Fiesta spice blend
1 piece
tomato paste
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
warm water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot (unpeeled). Cut the capsicum into 1cm chunks. Thinly slice the spring onion. Thinly slice the long green chilli (if using). Slice the lemon into wedges. Drain the sweetcorn (see ingredients). Drain and rinse the black beans (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes.
While the pork is browning, lightly spray or brush the mini flour tortillas with olive oil, then spread out over an oven tray lined with baking paper. 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 minutes. TIP: Check on them and leave them in a little longer if they aren't ready. You want them to be golden and crisp, but not burnt! TIP: If your oven tray is crowded, divide between two trays.
Add the garlic, carrot, capsicum, sweetcorn and black beans to the pork and stir through to combine until the garlic is fragrant, 1 minute.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the Mexican Fiesta spice blend, tomato paste and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the chilli has thickened and the veggies are tender, 4-5 minutes. Season to taste.
Bring everything to the table to serve. Build your tostadas by placing a helping of the pork chilli on top of a tortilla. Top with the Greek-style yoghurt and some shredded Cheddar cheese. Garnish with the spring onion and long green chilli (if using). Serve with the lemon wedges. 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!