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 (or fry) 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 coriander. Dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
2 clove
garlic
1
capsicum
1 cob
corn
1 bag
coriander
½
lime
1
carrot
1 tin
black beans
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
tbs
olive oil
½ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients). Finely chop the garlic (or use a garlic press). Cut the capsicum into 1cm chunks. Slice the corn kernels from the cob. Roughly chop the coriander. Slice the lime (see ingredients) into wedges. Grate the carrot (unpeeled). Drain and rinse the black beans.
Lightly spray or brush the mini flour tortillas with olive oil and spread 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. Set aside.
TIP:You can serve the meal as tacos instead, no need to prep the tortillas, just warm them in step 5.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 2-3 minutes. Add the capsicum, corn and carrot and cook 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 water to the frying pan and stir to coat. Add the black beans, then reduce the heat to medium and simmer until the chilli has thickened and the capsicum is tender, 4-5 minutes. Season to taste.
TIP: Add a dash more water if you prefer a looser chilli.
While the chilli is simmering, place the oven tray with the tortillas on the top shelf of the oven and bake for 6 minutes.
TIP: Check on them and leave them in a little longer if they aren't ready yet, you want them to be golden and crisp but not burnt!
Take everything to the table. Build your tostadas by placing a helping of the black bean chilli on top of a tortilla. Sprinkle with shredded Cheddar cheese, add a dollop of sour cream and garnish with coriander. Serve with the lime 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, or just heat the tortillas and eat with the filling as tacos!
