Mexican Veggie Bean & Cheat's Guacamole Tostadas

Mexican Veggie Bean & Cheat's Guacamole Tostadas

with Sour Cream and Lime

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Follow us down the colourful streets of Mexico as we teach you the secret to the crunchy tostada. After all of that knowledge, you’ll need a break. Good thing this cheat’s guacamole is short of time and long on delicious.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 clove


1 unit


1 unit


1 tin

mixed beans

1.5 sachet

mild Mexican spice blend


1 tin

diced tomatoes

1 cube

vegetable stock

4 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 unit


1 bunch


½ unit


1 tub

sour cream


Not included in your delivery

olive oil

¼ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3530 kJ
Fat43.2 g
of which saturates16.5 g
Carbohydrate86.8 g
of which sugars23.6 g
Protein28.1 g
Sodium1510 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Baking Paper
Baking Tray
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely slice the brown onion. Dice the zucchini. Dice the carrot (unpeeled). TIP: Cutting the veggies small ensures they cook in the allocated time. Peel and crush the garlic. Drain and rinse the mixed beans.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, zucchini and carrot and cook for 5-6 minutes, or until softened.


Add the garlic and the mild Mexican spice blend (use suggested amount) to the pan with the veggies and cook for 1 minute, or until fragrant. Add the diced tomatoes, water (check ingredients list for the amount) and crumble in the vegetable stock cube. Stir to dissolve the stock cube and add the mixed beans. Cook for 5-10 minutes, or until the liquid has reduced by half. TIP: Allowing the liquid to cook off makes for a more delicious, intense flavour.


While the beans are cooking, lightly spray (or brush) olive oil across the oven tray lined with baking paper. Place the mini tortillas in a single layer on the tray and drizzle with olive oil. Season with a pinch of salt and pepper and place on the top shelf of the oven to cook for 6-10 minutes. TIP: Keep an eye on the tortillas, you want them to be golden and crispy but not burnt! Once cooked, remove from the oven and set aside on a plate lined with paper towel to soak up excess oil.


Dice the avocado flesh. TIP: Slice the avocado into cubes while still in the skin, then scoop the cubed flesh out with a spoon. Roughly chop the coriander leaves (reserve a few leaves for garnish!). In a small bowl, mash the avocado with a fork and combine with the coriander. Slice the lime into wedges. Squeeze over the juice of ½ the lime wedges and season to taste with a pinch of salt and pepper. TIP: Add as much or as little lime juice as you like depending on your taste preference.


Divide the veggie beans, cheat’s guacamole and baked tostadas between plates. Top the beans with a dollop of sour cream and sprinkle with the remaining coriander. TIP: In traditional Mexican cuisine the tostadas are piled high with ingredients and eaten like an open sandwich. We’re serving them on the side for ease of eating but feel free to assemble them the traditional way!