Black Bean and Chorizo Tostadas

20-MIN MEAL

Quick

with Feta Cheese and Chipotle-Lime Sour Cream

10 min

Difficulty: 2/3

Mexican

Let's talk about tostadas! These fun-to-make handhelds are a vacation in every bite. Get ready to get messy with chorizo, creamy black beans smothered on crispy oven-fried tortillas. Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • 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) (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

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Strainer

Zester

Small Bowl

Large Non-Stick Pan

Measuring Cups

Tags

Quick

Ingredients

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)

Chorizo Sausage, uncased

250 g

Oil

4 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

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 a small bowl add tomatoes, cilantro, 1/2 tsp (1 tsp) Lime zest, 1/2 tsp (1 tsp) oil and half the lime juice.
Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Season with salt and pepper.
Cook for 4- 6 min, breaking up chorizo and stirring often until chorizo is cooked through.**

Using a strainer, drain and rinse beans.
Heat the same pan (from step 2) over medium.
Add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring occasionally, until onions soften. Add Mexican Spice Blend. Cook for 1 min, stirring often, to toast.
Add black beans, lime juice and 1/4 cup (1/2 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 tortillas 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 toasted. (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 tortillas between plates. Top with chorizo, avocado, crisp shallots and salsa.
Drizzle chipotle sauce over top.
Dig in with a knife and fork.

If you've opted to add chorizo, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often until chorizo is cooked through.** Reuse the same pan to cook beans in step 3.