Recipe #8: Mexican Beanie Tostadas

What a week! I have been so busy I haven’t had the time to write a thing! I am starting to feel a bit overwhelmed with the thought of writing a post every week for a year, but this does seem to be a theme with me that I start things and never finish them, I am a starter but not always a finisher. I think that’s why it’s so important that I do finish this and actually I am not finding the cooking bit hard it’s more the sitting down and writing about it that takes the time. But I remain ever determined and will get my 52 recipes down by the end of this year! I am sure there is some deep seated psychological reason I never finish anything, but I will save that for therapy 😉

This recipe is another HelloFresh one, which I am still loving by the way, but having to cancel because it’s too expensive and also because I have the vegetarian box I am not allowed to choose what recipes I want, but the meat boxes you are allowed! I know right? I cooked this for Jack and his dad when he came to stay, it was pretty quick and simple to do for a weekday meal after work. A bit similar to the quesadillas that I made it involves crispy tortilla’s, however watching Jack trying to figure out how to eat it was like watching a toddler figure out a new toy, all a bit clumsy and frustrating. I mean it’s pretty simple, you put the mixture on top of the tortilla and then use a knife and fork to cut it up and eat it, the concept went over Jacks head and he kept trying to roll it up like a fajita.

To be honest this meal didn’t get the reaction I have had to some of the other meals I have done, it had a kind of ‘ok’ feel, I mean it was quick and easy but wasn’t a ‘wow’ dish. Certainly not the worst thing I have cooked, that still remains the fennel tart from my first recipe, but not the best either. Anyway I am going to keep this post mega short as I am mega busy. Trying to plan a wedding, complete an advanced diploma, work as a social worker, write a food blog, and maintain some sort of social relationship with the outside world is proving to be a little too much this week!

Mexican Beanie Tostadas

Corn Tortilla’s
1 Echalion Shallot
1 Garlic Clove
1 Yellow Pepper
1 Courgette
1 tin Mixed Beans
1.5 teaspoon Mexican Spice
1 tin Tinned Plum Tomates
1 Vegetable Stock Pot
30 grams Cheddar Cheese
1 Avocado
1 bunch Coriander
1 Lime

1. Preheat your oven to 220 degrees. Pop the tortillas in a single layer on a large lightly oiled baking tray and drizzle over some oil. Sprinkle over some salt and black pepper. Keep to one side

2. Cut the echalion shallot in half through the root. Peel and then thinly slice into half-moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the yellow pepper, then thinly slice into 1cm wide strips. Cut the top and bottom off the courgette, then cut in half lengthways, cut each half into four long lengths and then chop into roughly 1cm chunks. Drain the mixed beans in a colander and rinse under cold running water

3. Put a frying pan on medium heat with a drizzle of oil. Add your shallot, pepper and courgette along with a pinch of salt and a grind of black pepper. Cook for 5-6 mins until slightly browned.

4. Add your garlic and Mexican spice (add less spice if you’re not a fan of heat!) to your mixture. Stir together and cook for 1 minute more until fragrant, then add the plum tomatoes. Add the vegetable stock pot. Stir until it dissolves then add your mixed beans. Stir together and cook for 10-15 mins until the liquid has reduced by half.

5. Meanwhile, pop your tortillas on the top shelf of your oven for 6-10 mins. Keep an eye on them, you want them to be golden and crispy but not burnt! Once cooked, remove from your oven and lay on some kitchen paper to absorb any excess oil.

6. Grate the cheddar cheese. Slice lengthways into the avocado, once you reach the stone turn your avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all the insides into a bowl. Roughly chop the coriander (both stalks and leaves, but keep separate) and add your stalks and half your leaves to your avocado. Squeeze in a good splash of lime juice and mash together with a fork.

7. Assemble your tostadas by laying one on each plate, piling high with your veggie beans, then adding some cheese and a dollop of guacamole. Finish with a sprinkle of your remaining coriander leaves and tuck in!