Vegetarian Mexi-crisp Tostadas

Name: Vegetarian Mexi-crisp Tostadas
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Black Beans; Chevin Goats Cheese; Chipotle Chillies in Adobo; Corn; Corn Tortillas; Corn Tortillassss; Fresh Chives; Guacamole; Lime Juice; Mayo-crème; Old Stone Mill Mexican Spice; Onion; Onions; Piquanté Peppers

Inspired by the Spanish word ‘tostar’, which means toasted, tostadas bring the extra-crunch factor as fried corn tortillas in this mouthwatering Mexican meal. A smear of creamy guac is topped with sweet corn, & silky onion with a mixture of rich black beans & piquante peppers infused with lime juice. Served with a spicy mayo and crumblings of goat’s cheese.

Vegetarian Mexi-crisp Tostadas

with black beans, corn & guacamole

4.5

29 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Paper Towel
Butter

Serves 1

Onion & CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter and the Mexican spice. Remove from the pan, season, and set aside.
SOME PREP
In a bowl, combine the beans, the piquanté peppers, the lime juice, and season. In a small bowl, combine the Mayo-crème with the chipotle (to taste), and water in 5ml increments until drizzling consistency.
TOSTADAS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the tortillas until crispy, 1-2 minutes per side. Remove from the pan, and drain on paper towel. You may need to do this step in batches. Alternatively, lightly coat the tortillas with oil, and air fry at 200°C until crispy, 4-6 minutes (shifting halfway).
TIME TO EAT
Smear the Guacamole over the crispy tostadas, top with the corn and the black beans. Drizzle over the chipotle mayo, and crumble over the goat’s cheese. Garnish with a sprinkle of the chives. Delish, Chef!

Onion - 1
Corn - 80g
Old Stone Mill Mexican Spice - 10ml
Black Beans - 120g
Piquanté Peppers - 20g
Lime Juice - 10ml
Fresh Chives - 3g
Mayo-crème - 50ml
Chipotle Chillies In Adobo - 10g
Corn Tortillas - 3
Guacamole - 1 pack
Chevin Goat's Cheese - 25g

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Serves 2

Onion & CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter and the Mexican spice. Remove from the pan, season, and set aside.
SOME PREP
In a bowl, combine the beans, the piquanté peppers, the lime juice, and season. In a small bowl, combine the Mayo-crème with the chipotle (to taste), and water in 5ml increments until drizzling consistency.
TOSTADAS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the tortillas until crispy, 1-2 minutes per side. Remove from the pan, and drain on paper towel. You may need to do this step in batches. Alternatively, lightly coat the tortillas with oil, and air fry at 200°C until crispy, 4-6 minutes (shifting halfway).
TIME TO EAT
Smear the Guacamole over the crispy tostadas, top with the corn and the black beans. Drizzle over the chipotle mayo, and crumble over the goat’s cheese. Garnish with a sprinkle of the chives. Delish, Chef!

Onion - 1
Corn - 160g
Old Stone Mill Mexican Spice - 20ml
Black Beans - 240g
Piquanté Peppers - 40g
Lime Juice - 20ml
Fresh Chives - 5g
Mayo-crème - 100ml
Chipotle Chillies In Adobo - 20g
Corn Tortillas - 6
Guacamole - 1 pack
Chevin Goat's Cheese - 50g

Download the Recipe

Serves 3

Onion & CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Onion until soft and lightly golden, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter and the Mexican spice. Remove from the pan, season, and set aside.
SOME PREP
In a bowl, combine the beans, the piquanté peppers, the lime juice, and season. In a small bowl, combine the Mayo-crème with the chipotle (to taste), and water in 5ml increments until drizzling consistency.
TOSTADAS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the tortillas until crispy, 1-2 minutes per side. Remove from the pan, and drain on paper towel. You may need to do this step in batches. Alternatively, lightly coat the tortillas with oil, and air fry at 200°C until crispy, 4-6 minutes (shifting halfway).
TIME TO EAT
Smear the Guacamole over the crispy tostadas, top with the corn and the black beans. Drizzle over the chipotle mayo, and crumble over the goat’s cheese. Garnish with a sprinkle of the chives. Delish, Chef!

Onions - 2
Corn - 240g
Old Stone Mill Mexican Spice - 30ml
Black Beans - 360g
Piquanté Peppers - 60g
Lime Juice - 30ml
Fresh Chives - 8g
Mayo-crème - 150ml
Chipotle Chillies In Adobo - 30g
Corn Tortillas - 9
Guacamole - 2 packs
Chevin Goat's Cheese - 75g

Download the Recipe

Serves 4

Onion & CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Onion until soft and lightly golden, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter and the Mexican spice. Remove from the pan, season, and set aside.
SOME PREP
In a bowl, combine the beans, the piquanté peppers, the lime juice, and season. In a small bowl, combine the Mayo-crème with the chipotle (to taste), and water in 5ml increments until drizzling consistency.
TOSTADAS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the tortillas until crispy, 1-2 minutes per side. Remove from the pan, and drain on paper towel. You may need to do this step in batches. Alternatively, lightly coat the tortillas with oil, and air fry at 200°C until crispy, 4-6 minutes (shifting halfway).
TIME TO EAT
Smear the Guacamole over the crispy tostadas, top with the corn and the black beans. Drizzle over the chipotle mayo, and crumble over the goat’s cheese. Garnish with a sprinkle of the chives. Delish, Chef!

Onions - 2
Corn - 320g
Old Stone Mill Mexican Spice - 40ml
Black Beans - 480g
Piquanté Peppers - 80g
Lime Juice - 40ml
Fresh Chives - 10g
Mayo-crème - 200ml
Chipotle Chillies In Adobo - 40g
Corn Tortillassss - 12
Guacamole - 2 packs
Chevin Goat's Cheese - 100g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Vegetarian Mexi-crisp Tostadas?

The preparation time for Vegetarian Mexi-crisp Tostadas with black beans, corn & guacamole is between 15 and 30 minutes.

What is the total time required to make Vegetarian Mexi-crisp Tostadas with black beans, corn & guacamole?

The total time required to make Vegetarian Mexi-crisp Tostadas with black beans, corn & guacamole is between 20 and 35 minutes.

How many servings does Vegetarian Mexi-crisp Tostadas provide?

4 servings

What are the main ingredients in Vegetarian Mexi-crisp Tostadas?

Black Beans, Chevin Goats Cheese, Chipotle Chillies in Adobo, Corn, Corn Tortillas, Corn Tortillassss, Fresh Chives, Guacamole, Lime Juice, Mayo-crème, Old Stone Mill Mexican Spice, Onion, Onions, Piquanté Peppers

What is the nutritional information of Vegetarian Mexi-crisp Tostadas?

Calories: 1082, Carbs: 126 grams, Fat: grams, Protein: 27.9 grams, Sugar: 21.8 grams, Salt: 1764 grams

How do I prepare Vegetarian Mexi-crisp Tostadas?

TOSTADAS: Place a pan over medium heat with enough oil to cover the base. When hot, fry the tortillas until crispy, 1-2 minutes per side. Remove from the pan, and drain on paper towel. You may need to do this step in batches. Alternatively, lightly coat the tortillas with oil, and air fry at 200°C until crispy, 4-6 minutes (shifting halfway). SOME PREP: In a bowl, combine the beans, the piquanté peppers, the lime juice, and season. In a small bowl, combine the mayo-crème with the chipotle (to taste), and water in 5ml increments until drizzling consistency. TIME TO EAT: Smear the guacamole over the crispy tostadas, top with the corn and the black beans. Drizzle over the chipotle mayo, and crumble over the goat’s cheese. Garnish with a sprinkle of the chives. Delish, Chef! ONION & CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the onion until soft and lightly golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter and the Mexican spice. Remove from the pan, season, and set aside.