eCook Meal
Vegetarian Mexi-crisp Tostadas
with black beans, corn & guacamole
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 ricotta.
Serving guide
Choose your portion size.
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 ricotta 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 - 2
Guacamole - 1 unit
Ricotta Cheese - 50g
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 ricotta 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 - 4
Guacamole - 1 unit
Ricotta Cheese - 100g
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 ricotta 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 - 6
Guacamole - 2 units
Ricotta Cheese - 150g
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 ricotta 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 - 8
Guacamole - 2 units
Ricotta Cheese - 200g
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R134.50
for 4 servings · R33.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Guacamole needs 2 unitsGuacamole Seasoning 40 g R20.99 · whole pack (size can't be divided)R20.99
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Corn Tortillas
- Chipotle Chillies In Adobo
- Corn
- Old Stone Mill Mexican Spice
- Mayo-crème
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chipotle Chilli in Adobo, Corn, Corn Tortilla, Fresh Coriander, Guacamole, Lime Juice, Mayo-crème, Old Stone Mill Mexican Spice, Onion, Piquanté Peppers, Ricotta Cheese
What is the nutritional information of Vegetarian Mexi-crisp Tostadas?
Calories: 1032, Carbs: 115 grams, Fat: grams, Protein: 27.2 grams, Sugar: 20.7 grams, Salt: 1657 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). 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. 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 ricotta cheese. Garnish with a sprinkle of the coriander. Delish, Chef!
What should be prepared from my kitchen to make Vegetarian Mexi-crisp Tostadas?
Black Beans, Chipotle Chilli in Adobo, Corn, Corn Tortilla, Fresh Coriander, Guacamole, Lime Juice, Mayo-crème, Old Stone Mill Mexican Spice, Onion, Piquanté Peppers, Ricotta Cheese
How many calories does Vegetarian Mexi-crisp Tostadas have?
1032 calories
How much fat content does Vegetarian Mexi-crisp Tostadas have?
grams