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Mexican Pork & Black Bean Tostadas

Mexican Pork & Black Bean Tostadas

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:GlutenMilk

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1

carrot

1

capsicum

1

spring onion

½

long green chilli

½

lemon

½ tin

sweetcorn

½ tin

black beans

6

mini flour tortillas

(ContainsGluten)

1 packet

pork mince

1 sachet

Mexican Fiesta spice blend

1 piece

tomato paste

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3330 kJ
Fat30.1 g
of which saturates11.6 g
Carbohydrate76.6 g
of which sugars19.9 g
Dietary Fibre0 g
Protein49.8 g
Cholesterol0 mg
Sodium1920 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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

5

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.

6

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!