Black Bean Tostadas with Avocado Salsa

Name: Black Bean Tostadas with Avocado Salsa with corn, cheese & crunchy slaw
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 piece Mini tortillas; 1 pack Black beans; 100 g Shredded red cabbage; 140 g Corn; 1 piece Avocado; 1 sachet(s) Mexican-style spices; 50 g Grated Gouda; ½ bunch Scallions; 2 piece Tomato; 10 g Fresh coriander; 1 piece Garlic; 1 tablespoon White wine vinegar; 1 tablespoon Olive oil; 60 milliliters Water for the sauce; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with corn, cheese & crunchy slaw

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With these tostadas, you can imagine that you're in Latin America for a while! A tostada is a toasted, baked or deep-fried tortilla, which is then topped with other tasty ingredients.

Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Mini tortillas

(Contains: Tarwe May be present: Soja, Mosterd)

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))

¼ bunch

Scallions

1 piece

Tomato

5 g

Fresh coriander

(May be present: Selderij)

½ piece

Garlic

Not included in your delivery

½ tablespoon

White wine vinegar

½ tablespoon

Olive oil

30 milliliters

Water for the sauce

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3438 kJ

Calories822 kcal

Fat45.5 g

Saturated Fat10.3 g

Carbohydrate70.8 g

Sugar13 g

Dietary Fiber19.7 g

Protein26.2 g

Salt3 g

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

•Sieve

•Tall-Sided Pan

•Baking Sheet with Baking Paper

•High-Sided Bowl

•Immersion blender

•Large Bowl

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.
Heat the olive oil in a frying pan over medium-high heat. Fry the white part of the scallions for 2 - 3 minutes, then add the black beans and fry for 3 more minutes.
Add the Mexican-style spices* and season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, drain the corn and dice the tomato.
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.

Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.

Halve and pit the avocado, then remove the skin and transfer to a tall container.
Add the coriander, garlic and scallion greens, along with the white wine vinegar and the water (see pantry for amounts).
Process with an immersion blender into a smooth sauce (see Tip).

Tip: if you received a large garlic clove or you don't like the taste of raw garlic, use just half of it.

In a large bowl, combine the red cabbage with the diced tomato, corn, 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.