Cheesy Tostadas with Avocado Sauce
with black beans & crunchy slaw4.0(414)
Calories
:
945 kcalProtein
:
32.3g proteinDifficulty
:
EasyVeggie
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Tostadas are a staple in Mesoamerican cuisine: crispy, toasted tortillas that can be served alone or topped with an endless variety of ingredients.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 piece
Mini tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
½ pack
Black beans
50 g
Shredded red cabbage
70 g
Corn
½ piece
Avocado
½ sachet(s)
Mexican-style spices
35 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
½ piece
Lime
½ piece
Bell pepper
1 piece
Tomato
½ piece
Red onion
Not included in your delivery
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3955 kJ
Calories945 kcal
Fat47.2 g
Saturated Fat13.8 g
Carbohydrate91.4 g
Sugar18.5 g
Dietary Fiber24.5 g
Protein32.3 g
Salt3.1 g
Potassium952 mg
Calcium49.6 mg
Iron1.2 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
•Strainer
•Tall-Sided Pan
•Baking Sheet with Baking Paper
•High-Sided Bowl
•Immersion blender
•Large Bowl
Cooking Steps
1
- Preheat the oven to 200°C. Drain and rinse the black beans.
- Chop the onion and drain the corn.
- Dice the bell pepper and the tomato.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper with two thirds of the onion for 2 - 3 minutes.
2
- Add the black beans and half each of the corn and the tomato, then fry for 3 more minutes.
- Add the Mexican-style spices* and season generously with salt and pepper.
- Transfer the tortillas to a parchment-lined baking sheet.
- Top with the black bean mixture and scatter over the cheese, then bake in the oven for 5 - 8 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Zest the lime and then cut it into quarters.
- Halve and pit the avocado, then remove the skin and transfer to a tall container. Squeeze a quarter lime per person directly into the container.
- Add the coriander, the water for the sauce and the rest of the onion.
- Process with an immersion blender until smooth. Taste and add lime zest as preferred.
4
- In a large bowl, combine the red cabbage with the mayonnaise and 1 tbsp per person of the avocado sauce, along with the rest of the corn and the tomato. Season to taste with salt and pepper.
- Top the tostadas with some of the slaw.
- Serve the tostadas on plates and top with the rest of the avocado sauce. Serve the rest of the slaw alongside.
