Black Bean Tostadas

Name: Black Bean Tostadas with Feta Cheese and Chipotle-Lime Sour Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 unit(s) Flour Tortillas; 7 g Cilantro; 1 unit(s) Avocado; 113 g Baby Tomatoes; ¼ cup Feta Cheese, crumbled; 8 g Mexican Seasoning; 28 g Crispy Shallots; 1 unit(s) Lime; 1 unit(s) Black Beans; 56 g Yellow Onion, chopped; 2 tbsp Chipotle Sauce; 1 unit(s) Sour Cream; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Feta Cheese and Chipotle-Lime Sour Cream

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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, propylene glycol alginate, xanthan gum) (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.

Tags:

Veggie

•Quick

•Low CO2

Allergens:

Sulphites

•Wheat

•Milk

•Egg

•Mustard

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

6 unit(s)

Flour Tortillas

7 g

Cilantro

1 unit(s)

Avocado

113 g

Baby Tomatoes

¼ cup

Feta Cheese, crumbled

8 g

Mexican Seasoning

28 g

Crispy Shallots

1 unit(s)

Lime

1 unit(s)

Black Beans

56 g

Yellow Onion, chopped

2 tbsp

Chipotle Sauce

1 unit(s)

Sour Cream

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories920 kcal

Fat45 g

Saturated Fat13 g

Carbohydrate117 g

Sugar16 g

Dietary Fiber23 g

Protein30 g

Cholesterol20 mg

Sodium1630 mg

Trans Fat0.2 g

Potassium1350 mg

Calcium350 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small Bowl

•Measuring Spoons

•Strainer

•Large Non-Stick Pan

•Measuring Cups

•Baking Sheet

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
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 another 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 black beans.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring occasionally, until onions soften.
Add Mexican Seasoning. Cook for 1 min, stirring often, to toast.
Add beans and 1/3 cup (2/3 cup) water, stirring occasionally, until liquid reduces slightly. Remove the pan from heat, then 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 them 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.)