Informations supplémentaires
35 min.
|
743 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop half of the onion and thinly slice the rest. Chop the cilantro. Cut the lime in half. Drain the black beans.
2. Make the black bean mixture
In a pan over medium-high heat, add a drizzle of olive oil. Cook the chopped onions 2-3 minutes. Add the tomato paste and the spice mix number 1. Mix well and add the black beans. Mash the black beans lightly with the back of a wooden spoon. Add 120 2P | 180 3P ml of water. Lower the heat and simmer for 3-4 minutes.
3. Cook the tortillas
Brush the tortillas with olive oil and spread on a baking sheet. Bake for 5-6 minutes. Once out of the oven, when the tortillas are still hot, sprinkle with the spice mix number 2.
4. Assemble
Separate the cheddar cheese between half of the tortillas and place a second tortilla on top of the cheese. Return to oven for 3-4 minutes or until the cheese has melted.
5. Make the sauce and the pickled red onions
In a bowl, combine the sliced red onions with 2 tbsp of vinegar, 2 tbsp of water and 1 tbsp of sugar. Add a pinch of salt and mix well. Reserve. In another bowl, combine the guacamole, the sour cream, the lime juice and the cilantro.
6. Plate your dish
Garnish the tostadas with the black bean mixture, the sauce and the pickled red onions. It's possible to leave everything on the centre of the table and let everyone help themselves. Bon appétit!
398gBlack Beans
12unitCorn Tortilla(s)
60gMild Cheddar
1unitRed Onion(s)
30mlTomato Paste
57gGuacamole
1unitCilantro
1unitLime
40mlSour Cream
11.25gSpice Mix (Chili Powder,Garlic Powder,Cumin Powder,Smoked Paprika)
12.5gSpice Mix (Garlic Powder,Dried dill,Smoked Paprika,)
What you need
Baking sheet, pan, bowls, strainer.
743 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
116g
39%
fat
21g
32%
cholesterol
36mg
12%
fiber
21g
84%
protein
29g
saturated
8g
40%
sodium
433mg
18%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg