Mexican Smoky Black Bean Tostada Salad with Chipotle-Spiced Cashew Crema
Crunchy tostada-style salad of black beans, peppers and slaw, finished with smoky chipotle cashew crema.
- 260 g black beans (cooked)
- 80 g red onion
- 120 g red pepper
- 180 g tomatoes
- 120 g iceberg lettuce
- 15 g coriander
- 2 pc lime
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chipotle paste
- 1 tbsp olive oil
- 4 pc tortilla wraps
- 60 g cashews
- 120 ml water
- ½ tsp salt
- 1½ cloves garlic
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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
Make chipotle-cashew crema: blend cashews, water, garlic, chipotle paste, juice of 1 lime, salt, and blend until smooth. Taste for heat and add a little more lime if needed.
- Step 2
Smoky beans: dice onion and red pepper. Heat olive oil in a pan and sauté onion and pepper for 6–7 minutes. Add black beans, cumin, smoked paprika, and a squeeze of lime. Cook 3–4 minutes until thickened; mash lightly.
- Step 3
Make tortilla crisps: cut wraps into quarters. Fry or bake until crisp (about 8–10 minutes at 200°C with a little oil, or 2–3 minutes in a hot dry pan + slight oil).
- Step 4
Assemble salad: shred lettuce, chop tomatoes, and toss with half the lime juice. Spoon beans over, add tomatoes and coriander.
- Step 5
Drizzle crema over and serve with remaining tortilla crisps on top for crunch.
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