If you haven't turned tortillas into tostadas before, get ready for a lightbulb moment. All you need to do is bake (or fry) them until they're firm and crisp, then load 'em up with tasty toppings. For your eating pleasure tonight, we've got a veggie-loaded black bean sauce, some shredded Cheddar, sour cream and coriander. Dig in!
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten)
Mexican Fiesta spice blend
baby spinach leaves
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Roughly chop the coriander. Drain and rinse the black beans. Slice the lime (see ingredients list) into wedges.
Lightly spray (or brush) the mini flour tortillas with olive oil and spread out over an oven tray lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook. Set aside.
TIP: If you want to serve as tacos instead, no need to bake the tortillas!
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 2-3 minutes. Add the carrot and sweetcorn and cook, stirring, until just softened, 3-4 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Add the tomato paste and the water to the frying pan and stir to coat. Add the black beans, then reduce the heat to medium and simmer until the chilli has thickened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season to taste with salt and pepper.
TIP: Add a dash more water if you prefer a saucier chilli.
While the chilli is simmering, place the oven tray with the tortillas on the top shelf of the oven and bake until golden and crisp, 6 minutes.
TIP: Check on them and leave them in a little longer if they aren't ready yet. You want them to be golden and crisp but not burnt!
Bring everything to the table to serve. Build your tostadas by placing a helping of the black bean chilli on top of a tortilla. Top with a sprinkling of shredded Cheddar cheese and a dollop of sour cream. Garnish with coriander and serve with the lime wedges.
TIP: In traditional Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. You can serve the crisp tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!