Veggie Tostadas with Lime Dressing

Name: Veggie Tostadas with Lime Dressing with plant-based mince, quick-pickled onion & coriander
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 piece Mini tortillas; 150 g Magic Mince from the Vegetarian Butcher®; 1 piece Carrot; ½ pack Black beans; 1 sachet(s) Mexican-style spices; 50 g Radicchio & romaine; 100 g Passata; ½ piece Lime; 1 piece Red onion; 10 g Fresh coriander; 2 tablespoon Sunflower oil; 2 tablespoon Red wine vinegar; 3 tablespoon Water for the sauce; 3 teaspoon Sugar; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

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

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:

Family

•Plant-based

•Source of fiber

Allergens:

Tarwe

•Gerst

•Soja

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

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

Energy (kJ)3059 kJ

Calories731 kcal

Fat34.1 g

Saturated Fat4.3 g

Carbohydrate72.7 g

Sugar22.3 g

Dietary Fiber19 g

Protein29.1 g

Salt2.9 g

Potassium321 mg

Calcium50.8 mg

Iron0.3 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 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 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.