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Nutrition

Veggie tostadas with roasted peppers and zesty crema

Spice up your 'mid-week meal' with this tasty, vegetarian recipe

Made with delicious fresh vegetables, these edible plates are a spicy taste sensation

Nutritional information

  • Energy (kJ) 2,268 kJ

  • Energy (kcal) 542 kcal

  • Fat 13g of which saturates 5g

  • Carbohydrate 75g of which sugars 23g

  • Protein 24g

  • Salt 4.65 g

Good to know

Time: 20 minutes

Calories: Under 550 calories

2.5 of your five a day

Vegetarian

Shopping list for 2 people

2 green peppers

1 carrot

250g red kidney beans (tinned)

1 tablespoon Mexican spice mix (Paprika, cumin, chili powder and garlic powder)

200g finely chopped tomatoes

1 teaspoon vegetable stock

4 wholemeal tortillas

1⁄2 a lime

1 bunch of coriander

75g sour cream

Don’t forget

Wash your veggies before use

Cooking tools you will need: 

Frying pan, 2 baking trays

How to cook these delicious veggie tostadas

1. Prepare the peppers

Preheat your oven to 200°C. Halve the pepper, discard the core and seeds and thinly slice.

Put the peppers on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.

2. Prep the carrots and beans

Meanwhile, trim the carrot and grate on the coarse side of your grater (no need to peel). Drain and rinse the kidney beans in a sieve.

3. Cook the veggie mixture

Heat a drizzle of oil in a frying pan on medium-high and add the beans and Mexican spices. Cook, stirring, for 1 minute. Stir in the carrot, tomatoes and stock. Bring to the boil, stir, reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.

4. Bake the tortillas

Halfway through your peppers’ cooking time, lightly oil another baking tray and pop the tortillas on to it in a single layer. Drizzle on some oil and season with salt and pepper. Bake in the oven on the middle shelf until crisp and golden, 4-5 mins.

TIP: Watch they don’t burn!

5. Prepare the crema

Meanwhile, roughly chop the coriander (stalks and all). Zest the lime and chop into wedges.

Put the sour cream in a small bowl. Add the lime zest and season with salt and pepper. Stir together.

6. Serve and savour

Stir half the coriander through the bean mixture and season. Serve the crisp tortillas on plates topped with the veggie bean mix, the roasted peppers, a dollop of lime crema and a sprinkling of coriander. Finish with lime wedges for squeezing over. Enjoy!