Crispy Corn Tostadas with Spiced Black Beans, Avocado and Charred Lime Crema
Crispy corn tortillas topped with mashed spiced black beans, lime soured cream, sliced avocado, and coriander.
- 4 whole corn tortillas
- 240 g tinned black beans
- 1 whole avocado
- 100 g soured cream
- 1½ whole lime
- 80 g onion
- 2 whole garlic clove
- 20 g fresh coriander
- 3 g cumin
- 2 g chilli powder
- 40 ml olive oil
- 4 g salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat 20ml olive oil in a frying pan over medium-high heat. Fry corn tortillas one at a time for 1-2 minutes per side until crispy and golden. Transfer to paper towels and season lightly with salt.
- Step 2
In the same pan, add remaining oil. Finely dice onion and sauté for 3 minutes. Add minced garlic and cook for 1 minute.
- Step 3
Add drained black beans, cumin and chilli powder. Stir and cook for 5 minutes until beans are heated through and slightly mashed. Season with salt and juice of 0.5 lime.
- Step 4
Make lime crema: mix soured cream with juice of 1 lime, minced coriander and salt.
- Step 5
Halve avocado, remove stone and slice thinly.
- Step 6
Assemble tostadas: spread lime crema on each crispy tortilla. Top with spiced black beans, avocado slices and fresh coriander.
- Step 7
Serve immediately with lime wedges.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
