Mexican Black Bean Tostadas
with Sour Cream & Cheddar Cheese
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
1
Red Onion
1
Tomato
2 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Lime
1 packet
Black Beans
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients) and garlic. Roughly chop the capsicum and tomato. Drain the sweetcorn (see ingredients). Roughly chop the coriander. Drain and rinse the black beans. Slice the lime into wedges.
In a medium bowl, add the tomato, coriander, a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper and mix to combine. Set aside.
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. Cook the onion, stirring, until softened, 2-3 minutes. Add the capsicum 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 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. Season to taste. TIP: Add a dash more water if you prefer a saucier chilli.
While the chilli is simmering, spread the mini flour tortillas over an oven tray lined with baking paper and lightly spray (or brush) with olive oil. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook. Bake the tortillas until golden and crisp, 6-8 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! TIP: If you want to serve as tacos instead, no need to bake the tortillas!
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 some shredded Cheddar cheese, sour cream and tomato salsa. Squeeze over some lime juice to serve. TIP: In 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!
