Mexican Pork & Black Bean Tostadas

Name: Mexican Pork & Black Bean Tostadas with Yoghurt & Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 1 carrot; 1 capsicum; 1 spring onion; ½ Fresh Chilli; ½ lemon; ½ tin sweetcorn; ½ tin black beans; 6 Mini Flour Tortillas; 1 packet pork mince; 1 sachet Mexican Fiesta spice blend; 1 piece tomato paste; ½ cup warm water; 1 packet Greek-Style Yoghurt; 1 packet Shredded Cheddar Cheese

with Yoghurt & Cheddar Cheese

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To make this meal come together in a jiffy, we started with the classic Mexican dish of tostadas! In Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus cooling yoghurt and Cheddar for a quick and satisfying dinner.

Unfortunately, this week's coriander was in short supply, so we've replaced it with spring onion. Don't worry, the recipe will be just as delicious!

Tags:

Spicy

Allergens:

Gluten(Wheat)

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

carrot

capsicum

spring onion

Fresh Chilli

lemon

½ tin

sweetcorn

½ tin

black beans

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

pork mince

1 sachet

Mexican Fiesta spice blend

1 piece

tomato paste

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

½ cup

warm water

Nutrition Values

/ per serving

Calories3330 kcal

Fat30.1 g

of which saturates11.6 g

Carbohydrate76.6 g

of which sugars19.9 g

Protein49.8 g

Sodium1920 mg

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

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot (unpeeled). Cut the capsicum into 1cm chunks. Thinly slice the spring onion. Thinly slice the long green chilli (if using). Slice the lemon into wedges. Drain the sweetcorn (see ingredients). Drain and rinse the black beans (see ingredients).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes.

While the pork is browning, lightly spray or brush the mini flour tortillas with olive oil, then 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. Bake the tortillas until golden and crisp, 6 minutes. TIP: Check on them and leave them in a little longer if they aren't ready. You want them to be golden and crisp, but not burnt! TIP: If your oven tray is crowded, divide between two trays.

Add the garlic, carrot, capsicum, sweetcorn and black beans to the pork and stir through to combine until the garlic is fragrant, 1 minute.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the Mexican Fiesta spice blend, tomato paste and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the chilli has thickened and the veggies are tender, 4-5 minutes. Season to taste.

Bring everything to the table to serve. Build your tostadas by placing a helping of the pork chilli on top of a tortilla. Top with the Greek-style yoghurt and some shredded Cheddar cheese. Garnish with the spring onion and long green chilli (if using). Serve with the lemon wedges. 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!