Protein Boost | Quick Black Bean & Tofu Tostadas
with Cotija, Spiced Sour Cream & Pico de Gallo
Cooking time
10 minutes
Servings
2/4
Calories
970 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. The crackle of toasted tortillas is the soundtrack of an easygoing evening. Bite into oven-crisped shells locked, loaded and layered with vegetarian delights. Refried beans anchor each serving—cook the black beans with garlic and chili-lime spices, and then partially mash them to vary the texture. Expand the experience with salty Cotija cheese, sour cream and a splashy pico de gallo with added refreshment from cucumber. Let’s tostada to that!
We will send you:
- 15ml Minced garlic
- 1 Bunch of cilantro
- 2 Cucumbers
- 2 Tomatoes
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 60g Cotija cheese (contains lipase)
- 43ml Sour cream
- 6 Wheat flour tortillas
- 1 Block of tofu (non-GMO)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Soy, Sulphites, Wheat
You will need:
Medium pot
Strainer
Basting brush
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
43 g
Saturated Fat
12 g
Sodium
1780 mg
Total Carb
100 g
Sugars
10 g
Protein
59 g
Fibre
26 g
Preparation
Bake the tortillas
Preheat the oven to 450°F. Arrange the tortillas on a lined sheet pan and brush with oil; season with S&P. Bake, 4 to 6 min., until beginning to brown. Allow to cool slightly.
Make the refried beans
Meanwhile, drain and rinse the black beans. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the black beans, ¼ cup water (double for 4 portions), all but a pinch of the spices and S&P. Cook, stirring occasionally, 3 to 4 min., until the liquid has reduced by about ¾. Off the heat, mash ½.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the pico de gallo
Medium-dice the cucumbers and tomatoes. Pick the cilantro leaves off the stems. In a medium bowl, combine the cucumbers, tomatoes, vinegar, ½ the cilantro, a drizzle of oil and S&P.
Make the spiced sour cream & serve
In a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining spices and S&P. Divide the tortillas between your plates. Spread with the spiced sour cream. Top with the tofu, refried beans, pico de gallo and cheese. Garnish with the remaining cilantro. Bon appétit!
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