Smoky Black Bean Tostadas with Zesty Lime Mayo

Name: Smoky Black Bean Tostadas with Zesty Lime Mayo with plant-based mince, quick-pickled onion & parsley
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 piece Mini tortillas; 150 g Vegan mince; 1 piece Carrot; ½ pack Black beans; 100 g Passata; ½ piece Lime; 10 g Fresh flat leaf parsley; 40 g Lamb's lettuce; 1.5 teaspoon Smoked paprika; 2 piece Tomato; 1 piece Red onion; 2 tablespoon Sunflower oil; 2 tablespoon Water; 2 teaspoon Sugar; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with plant-based mince, quick-pickled onion & parsley

View our plans

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."

Tags:

Plant-based

•Extra Veggies

•Family

•Source of fiber

Allergens:

Tarwe

•Soja

•Gerst

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3063 kJ

Calories732 kcal

Fat35.8 g

Saturated Fat4.4 g

Carbohydrate71.4 g

Sugar20.7 g

Dietary Fiber18.6 g

Protein26 g

Salt2.5 g

Potassium482.7 mg

Calcium58.3 mg

Iron2.2 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

•Casserole with Lid

•Bowl

•Small Bowl

•Baking Sheet with Baking Paper

•Potato Masher

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.