Black Bean Tostadas
with Feta Cheese and Chipotle-Lime Sour Cream- Wheat
- Sulphites
- Milk
- Egg
- Mustard
- Soy
- Tree nuts
- Egg
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Triticale
- Peanuts
- Wheat
- Mustard
- Sulphites
- Gluten
- Fish
- Crustaceans
Let's talk about tostadas! These fun-to-make handhelds are a vacation in every bite. Get ready to get messy with creamy black beans smothered on crispy oven-fried tortillas. Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Avocado • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Baby tomatoes • Limes • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
6 unit(s)
Flour Tortillas
(Contains: Tree nuts, Egg, Milk, Sesame, Soy, May contain traces of allergens, Wheat, Sulphites)
7 g
Cilantro
1 unit(s)
Avocado
113 g
Baby Tomatoes
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Lime
1 unit(s)
Black Beans
56 g
Yellow Onion, chopped
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
1 unit(s)
Sour Cream
(Contains: Milk)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Roughly chop cilantro.
- Zest, then juice lime.
- In a small bowl, stir together chipotle sauce, sour cream and half the lime juice. Set aside.
- In a small bowl add tomatoes, half the cilantro, 1/2 tsp (1 tsp) Lime zest, 1/2 tsp (1 tsp) oil and remaining lime juice.
- Season with salt and pepper, then stir to combine. Set aside.
- Using a strainer, drain and rinse beans.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring occasionally, until onions soften. Add Mexican Spice Blend. Cook for 1 min, stirring often, to toast.
- Add black beans and 1/3 cup (2/3 cup) water, stirring occasionally, until liquid reduces slightly. Remove the pan from heat. Mash beans until most are crushed. Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange tortillas in a single layer, without overlapping. (NOTE: For 4 servings, use 2 baking sheets.)
- Brush both sides of tortillas with 1 tsp (2 tsp) oil. Poke each tortilla a few times with a fork.
- Toast in the middle of the oven for 2-4 min per side, until golden and crisp. (NOTE: For 4 servings, toast in the middle and bottom of the oven, rotating sheets halfway through.) (TIP: Keep an eye on tortillas so they don't burn.)
- Divide refried black beans between toasted tortillas. Spread out to cover the base of each tortilla completely.
- Sprinkle feta over top.
- Bake in the middle of the oven for 2-4 min, until warmed through. (NOTE: For 4 servings, bake in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Divide tortillas between plates. Top with avocado, crisp shallots and salsa.
- Drizzle chipotle sauce over top.
- Sprinkle remaining cilantro over top.
- Dig in with a knife and fork.
