ROAST VEGETABLE TOSTADAS WITH SALSA & REFRIED BEANS

Delicious, Mexican spiced roast veggies, home-made refried beans and a fresh salsa piled onto crispy tortillas. 

30 Minutes. Perfect for a meat free dinner.

Serves 2

Ingredients

6 x 6inch Tortillas
Handful of rocket
1 tin Kidney beans
1 Lemon
2 medium Tomatoes
1 Red onion
1 Capsicum (any colour works!)
2 medium Sweet potatoes
2 tablespoons Mexican spice
1 garlic clove
1/4 bunch Coriander 

Preheat oven & cook veg
Preheat oven to 200ºc. Cut sweet potato into 0.5cm half moons. Cut capsicum into 1cm slices. Peel and cut onion into wedges. Place veg on a bake tray and toss with a drizzle of olive oil, HALF the mexican spice, salt and pepper. Bake in oven for 15 - 20 minutes. Remove from oven.

Make refried beans
While the veg are roasting, crush the garlic. Drain the beans. Bring a small pot to a medium heat with a drizzle of olive oil. Sauté the garlic, beans and remaining spice for 4 – 5 minutes until heated through. Remove from heat. Mash or use a stick blender to puree the beans. 

Prepare tortillas
Heat a fry pan to a medium heat with a light drizzle of olive oil, cook the tortillas on both sides for 2 – 3 minutes. They should be golden and crispy.

Make salsa
Very finely dice the tomato. Finely chop the coriander. Combine in a bowl with juice of HALF the lemon, a drizzle of olive oil, salt and pepper.  

To serve
Spread refried beans across each tortilla. Arrange roast veg on top and then finish with salsa. Serve with a wedge of remaining lemon.

 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

September 24, 2018 by Timothy Ryder
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