Recipes
Date posted: 04/08/2022
Ingredients
| Wheat flour tortilla | 5pce |
| Vegetable oil | 25ml |
| Discovery refried beans | 400g |
| Santa maria chipotle paste | 5g |
| Ground cumin | 2g |
| Garlic puree | 10g |
| Quorn vegan pieces | 250g |
| Shredded iceberg lettuce | 200g |
| Ramona's kitchen salsa | 100g |
| Vegan guacamole | 10g |
| Scheese vegan Greek feta | 100g |
| Limes | 1 |
| Micro red amaranth | 30g |
Method
- Cut tortillas to canapes size then brush both sides lightly with oil, then bake in the oven or deep fry.
- In a small saucepan, mix together the refried beans, chipotle, cumin and garlic. Cook over a medium-low heat stirring often until hot. Then fold through the vegan pieces and continue to cook until hot. (Tip: you may need a little water).
- To assemble the tostadas, later each bite size tostada with the lettuce, bean mixture, salsa, guacamole, and feta.
- Before serving, juice the lime over and garnish with micro red amaranth.