Adobo Black Bean Tostadas With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and preheat your oven to 200°C / 180°C fan.
STEP 2
Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. However for our healthier, oil-free version, simply pop the tacos onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.
STEP 3
Empty the black beans including their juices into your saucepan along with the black bean spice paste, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes.
STEP 4
Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking.
STEP 5
Lay everything out on your table and then start building your tostadas. Start with a layer of black beans, then shredded lettuce, dress the lettuce with a drizzle of lime cashew crema, top with some slices of avocado and a final drizzle of salsa macha (very spicy!). Enjoy!
What's in your box?
Black Bean Spice Paste
Freshly Baked Tacos
Salsa Macha
Baby Gem Lettuce
Avocado
Cashew Lime Crema
Ingredients / Allergens
Black beans, ancho chilli, chipotle chilli, onion powder, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar (sulphites), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanuts, sesame seeds, cider vinegar (sulphites), corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado, rapeseed oil
For allergens please see ingredients in bold
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Nutrition information | per person |
---|---|
Calories | 753kcal |
Protein | 21.3g |
Fat | 48.4g |
Saturated Fat | 8.3g |
Total Carbs | 64.9g |
Fibre | 19.4g |
Salt | 1.5g |