Tostadas Rapidas Vegetarianas

Ingredients

Ingredient	Amount	Unit
Yellow Pepper	2	unit(s)
Red Pepper	2	unit(s)
Carrot	2	unit(s)
Coriander	2	bunch(es)
Red Kidney Beans	2	pack(s)
Mexican Spice	3	tsp
Finely Chopped Tomatoes with Onion and Garlic	2	pack(s)
Vegetable Stock Pot	2	unit(s)
Wholemeal Tortilla	8	unit(s)
Sour Cream	2	pot(s)
Lime	1	unit(s)

Instructions

Step 1

Instruction

a) Halve the peppers and remove the core. Thinly slice. b) Heat a drizzle of oil in a frying pan on medium-high heat and add the peppers. c) Cook, stirring occasionally, until starting to soften, 3-4 mins.

Step 2

Instruction

a) Remove the ends from the carrot and grate on the coarse side of your grater (no need to peel). b) Roughly chop the coriander (stalks and all). c) Drain and rinse the kidney beans in a sieve.

Step 3

Instruction

a) Stir the Mexican spice into the peppers and cook for 1 minute. b) Stir in half the coriander, the finely chopped tomatoes, stock pot, carrot and kidney beans. c) Bring to the boil, stir to dissolve the stock pot and reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.

Step 4

Instruction

a) Meanwhile, pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil. b) Sprinkle on some salt and pepper. c) Bake in the oven until crisp and golden, 6-7 mins.

Step 5

Instruction

a) Pour the sour cream into a small bowl. b) Grate in the zest of the lime, add a pinch of salt and pepper and stir together. c) Chop the lime into quarters.

Step 6

Instruction

a) Serve the tostadas on plates topped with a helping of the veggie bean mix, a drizzle of limey sour cream and a sprinkling of the remaining coriander. Finish with lime wedges for squeezing over!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1252	kcal
Protein	42	g

Allergens

Celery, Sulphites, Gluten, Milk