Black Bean Tostadas with Avocado Salsa
with corn, cheese & crunchy slaw
With these tostadas, you can imagine that you're in Latin America for a while! A tostada is a toasted, baked or deep-fried tortilla, which is then topped with other tasty ingredients.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Mini tortillas
(Contains: Soja, Mosterd, May contain traces of allergens, Tarwe)
½ pack
Black beans
50 g
Shredded red cabbage
70 g
Corn
½ piece
Avocado
½ sachet(s)
Mexican-style spices
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
¼ bunch
Scallions
1 piece
Tomato
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
½ piece
Garlic
Not included in your delivery
½ tablespoon
White wine vinegar
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Drain and rinse the black beans.
- Finely chop the scallions and separate the white part from the greens.
- Heat the olive oil in a frying pan over medium-high heat. Fry the white part of the scallions for 2 - 3 minutes, then add the black beans and fry for 3 more minutes.
- Add the Mexican-style spices* and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Meanwhile, drain the corn and dice the tomato.
- Transfer the tortillas to a parchment-lined baking sheet.
- Top with the black beans and scatter over the cheese, then bake in the oven for 5 - 8 minutes.
Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.
- Halve and pit the avocado, then remove the skin and transfer to a tall container.
- Add the coriander, garlic and scallion greens, along with the white wine vinegar and the water (see pantry for amounts).
- Process with an immersion blender into a smooth sauce (see Tip).
Tip: if you received a large garlic clove or you don't like the taste of raw garlic, use just half of it.
- In a large bowl, combine the red cabbage with the diced tomato, corn, mayonnaise and 1 tbsp per person of the avocado salsa. Season to taste with salt and pepper.
- Top the tostadas with some of the slaw.
- Serve the tostadas on plates and garnish with the rest of the avocado salsa.
- Serve the rest of the slaw alongside.
