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
Energy (kJ) 2,268 kJ
Energy (kcal) 542 kcal
Fat 13g of which saturates 5g
Carbohydrate 75g of which sugars 23g
Salt 4.65 g
Good to know
Time: 20 minutes
Calories: Under 550 calories
2.5 of your five a day
Shopping list for 2 people
2 green peppers
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
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!
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