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
Vegetarian Mexi-crisp Tostadas
with black beans, corn & guacamole
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Black Beans
- Chevin Goats Cheese
- Chipotle Chillies in Adobo
- Corn
- Corn Tortillas
- Fresh Coriander
- Guacamole
- Lime Juice
- Mayo-crème
- Old Stone Mill Mexican Spice
- Onion
- Onions
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
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 coriander. Delish, Chef!
Onion - 1
Corn - 80g
Old Stone Mill Mexican Spice - 10ml
Black Beans - 120g
Piquanté Peppers - 20g
Lime Juice - 10ml
Mayo-crème - 50ml
Chipotle Chillies In Adobo - 10g
Corn Tortillas - 3
Guacamole - 1 unit
Chevin Goat's Cheese - 25g
Fresh Coriander - 3g
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 coriander. Delish, Chef!
Onion - 1
Corn - 160g
Old Stone Mill Mexican Spice - 20ml
Black Beans - 240g
Piquanté Peppers - 40g
Lime Juice - 20ml
Mayo-crème - 100ml
Chipotle Chillies In Adobo - 20g
Corn Tortillas - 6
Guacamole - 1 unit
Chevin Goat's Cheese - 50g
Fresh Coriander - 5g
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 coriander. Delish, Chef!
Onions - 2
Corn - 240g
Old Stone Mill Mexican Spice - 30ml
Black Beans - 360g
Piquanté Peppers - 60g
Lime Juice - 30ml
Mayo-crème - 150ml
Chipotle Chillies In Adobo - 30g
Corn Tortillas - 9
Guacamole - 2 units
Chevin Goat's Cheese - 75g
Fresh Coriander - 8g
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 coriander. Delish, Chef!
Onions - 2
Corn - 320g
Old Stone Mill Mexican Spice - 40ml
Black Beans - 480g
Piquanté Peppers - 80g
Lime Juice - 40ml
Mayo-crème - 200ml
Chipotle Chillies In Adobo - 40g
Corn Tortillas - 12
Guacamole - 2 units
Chevin Goat's Cheese - 100g
Fresh Coriander - 10g
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, Fresh Coriander, 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: 1083, Carbs: 126 grams, Fat: grams, Protein: 27.8 grams, Sugar: 21.8 grams, Salt: 1765 grams
How do I prepare Vegetarian Mexi-crisp Tostadas?
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 coriander. Delish, Chef! 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. 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.
What should be prepared from my kitchen to make Vegetarian Mexi-crisp Tostadas?
Black Beans, Chevin Goats Cheese, Chipotle Chillies in Adobo, Corn, Corn Tortillas, Fresh Coriander, Guacamole, Lime Juice, Mayo-crème, Old Stone Mill Mexican Spice, Onion, Onions, Piquanté Peppers
How many calories does Vegetarian Mexi-crisp Tostadas have?
1083 calories
How much fat content does Vegetarian Mexi-crisp Tostadas have?
grams
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