Smoky Black Bean Tostadas with Zesty Lime Mayo
with plant-based mince, quick-pickled onion & parsley
Recipe Developer Babette: "Smash burger tacos, but with a vegetarian twist. You'll press a mix of vegan mince and black beans directly onto the tortilla, then bake it until crispy. The refreshing lime sauce also adds a slightly sour touch that balances everything out perfectly."
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: Tarwe May be present: Soja, Mosterd)
75 g
Vegan mince
(Contains: Soja, Gerst, Gluten May be present: Mosterd, Haver, Rogge, Selderij, Tarwe, Gluten)
1 piece
Carrot
¼ pack
Black beans
50 g
Passata
¼ piece
Lime
5 g
Fresh flat leaf parsley
(May be present: Selderij)
20 g
Lamb's lettuce
¾ teaspoon
Smoked paprika
1 piece
Tomato
½ piece
Red onion
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
Water
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop half of the onion and then slice the rest into half rings.
- Quarter the carrot lengthways and then thinly slice.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the carrot with the chopped onion for 6 - 8 minutes, covered.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- In a bowl, combine the red wine vinegar with half of the sugar.
- Add the rest of the onion and season to taste with salt, then mix well and set aside, stirring occasionally.
- Zest and juice the lime. Finely chop the parsley and dice the tomato.
- In a small bowl, combine the mayonnaise with the rest of the sugar, along with (per person) 0.5 tbsp lime juice and 1 tsp lime zest. Season to taste with salt and pepper.
- Stir the black beans and smoked paprika into the vegetables, then mash to combine.
- Stir in the mince and the passata and fry for 2 - 3 more minutes, then season to taste with salt and pepper.p
- In a small bowl, combine a drizzle of sunflower oil with the water (see pantry for amount).
- Spread this over the tortillas and then place wet-side down on a parchment-lined baking sheet.
- Spread the topping over the tortillas and press down with a spoon, then bake in the oven for 5 minutes.
- Transfer the lettuce and tomato to a bowl. Add the pickling liquid from the onion and toss well to combine.
- Top the tostadas with the quick-pickled onion. Drizzle with the lime mayo and garnish with the parsley.
- Serve the tostadas with the salad and the rest of the lime mayo alongside.
