Black Bean Tostadas with Avocado Salsa
with corn, cheese & crunchy slaw
Did you know that avocados ripen faster if you keep them next to a banana in your fruit bowl? To speed things up, store them together in a closed paper bag.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ pack
Black beans
50 g
Shredded red cabbage
70 g
Corn
½ piece
Avocado
½ sachet(s)
Mexican-style spices
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
⅓ bunch
Scallions
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Lime
½ piece
Bell pepper
Not included in your delivery
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Drain and rinse the black beans.
- Finely chop the scallions and separate the white part from the greens.
- Dice the bell pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the white part of the scallions with the bell pepper for 2 - 3 minutes.
- Add the black beans and fry for 3 more minutes, then add the Mexican-style spices* and season to taste with salt and pepper.
- Drain the corn.
- Transfer the tortillas to a parchment-lined baking sheet.
- Top with the black beans and scatter over the cheese, then bake in the oven for 5 - 8 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Zest the lime and then cut it into quarters.
- Halve and pit the avocado, then remove the skin and transfer to a tall container. Squeeze a quarter lime per person directly into the container.
- Add the coriander, the scallion greens and the water (see pantry for amount).
- Process with an immersion blender into a smooth sauce. Taste and add lime zest as preferred.
- In a large bowl, combine the red cabbage with the corn, the mayonnaise and 1 tbsp per person of the avocado salsa. Season to taste with salt and pepper.
- Top the tostadas with some of the slaw.
- Serve the tostadas on plates and garnish with the rest of the avocado salsa. Serve the rest of the slaw alongside.
