Veggie Tostadas with Lime Dressing
with plant-based mince, quick-pickled onion & coriander
With these tostadas, you can imagine that you're in Latin America for a while! A tostada is a toasted 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: Tarwe May be present: Soja, Mosterd)
75 g
Magic Mince from the Vegetarian Butcher®
(Contains: Gerst, Soja)
1 piece
Carrot
¼ pack
Black beans
½ sachet(s)
Mexican-style spices
25 g
Radicchio & romaine
50 g
Passata
¼ piece
Lime
½ piece
Red onion
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
Red wine vinegar
1.5 tablespoon
Water for the sauce
1.5 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 and 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 two thirds 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.
- In a small bowl, combine the mayonnaise with the rest of the sugar, along with (per person) half a tablespoon of water, a teaspoon of lime juice and half a teaspoon of the zest. Season to taste with salt and pepper.
- Stir the black beans and Mexican-style spices* into the vegetables, then roughly mash to combine.
- Stir in the vegan mince and the passata and fry for 2 - 3 more minutes, then season to taste with salt and pepper.
- In a small bowl, combine (per person) a tablespoon of water and half a tablespoon of sunflower oil.
- Spread this over the tortillas and then place wet-side down on a parchment-lined baking sheet.
*Take care, this ingredient is spicy! Use as preferred.
- Spread the topping over the tortillas and press down with a spoon, then bake in the oven for 5 minutes.
- Roughly chop the coriander in the meantime. Top the tostadas with the lettuce and quick-pickled onion.
- Drizzle with the lime mayo and garnish with the coriander.
- Serve the tostadas with the rest of the lime mayo alongside.
