Veggie Tostadas with Lime Dressing & Plant-Based Mince
with black beans, quick-pickled onion & coriander
Recipe Developer Babette: "Tostadas, but with a plant-based 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
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
75 g
Vegan mince
(Contains: Gluten, Soja, Gerst May be present: Mosterd, Haver, Rogge, Selderij, Tarwe, Gluten)
½ piece
Red onion
½ piece
Carrot
½ pack
Black beans
100 g
Passata
½ sachet(s)
Mexican-style spices
25 g
Radicchio & romaine
¼ piece
Lime
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
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.
- 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.
- Mix well to combine and set aside, stirring occasionally.
- Zest and juice the lime.
- Transfer the mayonnaise and the rest of the sugar to a small bowl.
- Add (per person) half a tablespoon of water, a teaspoon of lime juice and half a teaspoon of the zest.
- Mix well to combine and 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 mince and the passata and fry for 3 more minutes, then season to taste with salt and pepper.
- Transfer the tortillas to a parchment-lined baking sheet.
*Take care, this ingredient is spicy! Use as preferred.
- In a small bowl, combine a drizzle of sunflower oil with the rest of the water (see pantry for amount).
- Spread this over the tortillas and place them wet-side down on the baking sheet.
- 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.
