Cheesy Tostadas with Avocado Sauce
with black beans & crunchy slaw
Tostadas are a staple in Mesoamerican cuisine: crispy, toasted tortillas that can be served alone or topped with an endless variety of 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
4 piece
Mini tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
Ā½ pack
Black beans
50 g
Shredded red cabbage
70 g
Corn
Ā½ piece
Avocado
Ā½ sachet(s)
Mexican-style spices
35 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
Ā½ piece
Lime
Ā½ piece
Bell pepper
1 piece
Tomato
Ā½ piece
Red onion
Not included in your delivery
Ā½ tablespoon
Olive oil
30 milliliters
Water for the sauce
Ā½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200Ā°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.
- 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.
- 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.
- 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.
