Traybake black bean & avocado tostadas

Name: Traybake black bean & avocado tostadas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 Essential Sweetcorn; 2 red, orange or yellow peppers, deseeded and thinly sliced; 1 red onion, thinly sliced; 2 tbsp sunflower oil; 3 tsp Cooks’ Ingredients Mexican Style Seasoning; 420 g can black beans, drained and rinsed; 300 g pack Gran Luchito Soft Taco Wraps; 2 perfectly ripe avocados, diced; 100 g feta, finely crumbled; lime wedges, to serve; coriander leaves, to serve; Pickled jalapeños, to serve (optional); Soured cream, to serve (optional)

These stress-free tostadas are oven-roasted for extra ease. Serve with a selection of your favourite toppings such as jarred jalapeños and soured cream for a delicious, help-yourself supper.

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VegetarianHealthySource of fibre3 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Essential Sweetcorn
2 red, orange or yellow peppers, deseeded and thinly sliced
1 red onion, thinly sliced
2 tbsp sunflower oil
3 tsp Cooks’ Ingredients Mexican Style Seasoning
420g can black beans, drained and rinsed
300g pack Gran Luchito Soft Taco Wraps
2 perfectly ripe avocados, diced
100g feta, finely crumbled
lime wedges, to serve
coriander leaves, to serve
Pickled jalapeños, to serve (optional)
Soured cream, to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Put the sweetcorn, peppers and onion on a large baking tray. Drizzle with the oil, a little salt and the Mexican seasoning, then toss well together
Roast for 10 minutes, then stir in the black beans with a dash of water and return to the oven for 10 minutes more until the peppers and onions are softened and the corn is tender and lightly browned. Tip into a serving bowl and place the tacos (wrapped in foil according to pack instructions, or see tip) into the oven for a few minutes to warm up.
Using tongs to hold the corn upright, slice the kernels from the cobs, then stir into the pepper mixture.
Pile the mixture onto the warm taco wraps and top with the avocado and feta. Serve with lime wedges for squeezing and your choice of other toppings, such as coriander leaves, pickled jalapenos or soured cream, if liked.

Cook’s tip

For crunchy tostadas, warm the tacos in the hot oven without covering, placing directly on the oven shelf and baking for 3-5 minutes so they crisp up a little.

Typical values per (excluding optional ingredients) when made using specific products in recipe