Adobo Black Bean Tostadas With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

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

Drain the black beans and empty into your saucepan along with the smoky adobo sauce, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. Add a splash of water if it starts to stick at the bottom. Roughly mash around half of the beans with a fork and set aside. 

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. Cut the lime into wedges.

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 cashew crema, top with some slices of avocado and a final drizzle of salsa macha. Finish with a squeeze of fresh lime juice, and enjoy!