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!
Refer a friend through GoodFriends
Send FREE meals to friends and family through our GoodFriends Referral Program! They'll get a week's worth of free dinners, plus $20 OFF each of their second and third orders. And you'll earn a $10 credit for every person who signs up and places a first order. We call that making dinner a winner for everyone!
