To make this meal come together in 20 minutes, we started with the classic Mexican dish of tostadas! In traditional 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 creamy yoghurt and fresh coriander for a quick and satisfying dinner.
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's red kidney beans were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious!
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
Mexican Fiesta spice blend
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Roughly chop the tomato and coriander. Slice the lemon (see ingredients list) into wedges. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Drain and rinse the black beans (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
While the pork is browning, 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. TIP: If you want to serve as tacos instead, there's no need to bake the tortillas! Bake the tortillas on the top oven rack until 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!
SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, garlic, carrot, sweetcorn and black beans to the pan with the pork and stir to combine. Cook until the garlic is fragrant, 1 minute.
Add the tomato paste (see ingredients list) and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the chilli has thickened, 4-5 minutes. Season to taste with salt and pepper. Add a splash of water if the chilli looks dry!
Take everything to the table. Build your tostadas by placing a helping of the pork chilli and some tomato on top of a tortilla. Serve with a sprinkling of shredded Cheddar cheese, a dollop of Greek yoghurt and some coriander. Serve with the lemon wedges.