with Feta Cheese and Chipotle-Lime Sour Cream
Let's talk about tostadas! These fun-to-make handhelds are a vacation in every bite. Get ready to get messy with creamy black beans smothered on crispy oven-fried tortillas. Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Ground beef • Avocado • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Baby tomatoes • Limes • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Flour Tortillas
6 unit(s)
Cilantro
7 g
Avocado
1 unit(s)
Baby Tomatoes
113 g
Feta Cheese, crumbled
0.25 cup
Mexican Seasoning
8 g
Crispy Shallots
28 g
Lime
1 unit(s)
Black Beans
1 unit(s)
Onion, chopped
56 g
Chipotle Sauce
2 tbsp
Sour Cream
1 unit(s)
Ground Beef
250 g
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve tomatoes.
- Roughly chop cilantro.
- Zest, then juice lime.
- In a small bowl, stir together chipotle sauce, sour cream and half the lime juice. Set aside.
- In another small bowl, add tomatoes, half the cilantro, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) oil and remaining lime juice.
- Season with salt and pepper, then stir to combine. Set aside.
- Using a strainer, drain and rinse black beans.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions to the pan. Season with salt and pepper.
- Cook for 4-6 min, breaking up beef and stirring often, until onions have softened, and beef is cooked through.**
- Add Mexican Seasoning. Cook for 1 min, stirring often, to toast.
- Add beans and 1/3 cup (2/3 cup) water, stirring occasionally, until liquid reduces slightly. Remove the pan from heat. Mash beans until most are crushed. Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange tortillas in a single layer, without overlapping. (NOTE: For 4 servings, use 2 baking sheets.)
- Brush both sides of tortillas with 1 tsp (2 tsp) oil. Poke each tortilla a few times with a fork.
- Toast in the middle of the oven for 2-4 min per side, until golden and crisp. (NOTE: For 4 servings, toast in the middle and bottom of the oven, rotating sheets halfway through.) (TIP: Keep an eye on them so they don't burn.)
- Divide refried black beans between toasted tortillas. Spread out to cover the base of each tortilla completely.
- Sprinkle feta over top.
- Bake in the middle of the oven for 2-4 min, until warmed through. (NOTE: For 4 servings, bake in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Divide tostadas between plates. Top with avocado, crispy shallots and salsa.
- Drizzle chipotle-lime sour cream over top.
- Sprinkle remaining cilantro over top.
If you've opted to add ground beef, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions to the pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often, until onions have softened, and beef is cooked through.** Continue with the rest of recipe as written.
1180
kcal
Calories
63
g
Fat
20
g
Saturated Fat
117
g
Carbohydrate
16
g
Sugar
23
g
Dietary Fiber
54
g
Protein
95
mg
Cholesterol
1700
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
400
mg
Calcium
9
mg
Iron
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