Adobo Black Bean Tostadas With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and preheat your oven to 200Ā°C / 180Ā°C fan.
STEP 2
Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. However for our healthier, oil-free version, simply pop theĀ tacosĀ onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.
STEP 3
Drain theĀ blackĀ beansĀ and empty into your saucepan along with theĀ smoky adobo sauce, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. Add a splash of water if it starts to stick at the bottom. Roughly mash around half of the beans with a fork and set aside.Ā
STEP 4
Finely shred theĀ babyĀ gemĀ by cutting horizontally across the head. De-stone theĀ avocadoĀ and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking. Cut theĀ limeĀ into wedges.
STEP 5
Lay everything out on your table and then start building your tostadas. Start with a layer ofĀ blackĀ beans, then shreddedĀ lettuce, dress the lettuce with a drizzle ofĀ cashewĀ crema, top with some slices ofĀ avocadoĀ and a final drizzle ofĀ salsaĀ macha. Finish with a squeeze of freshĀ limeĀ juice, and enjoy!
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Adobo Black Bean Tostadas With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha
Adobo Black Bean Tostadas With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and preheat your oven to 200Ā°C / 180Ā°C fan.
STEP 2
Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. However for our healthier, oil-free version, simply pop theĀ tacosĀ onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.
STEP 3
Drain theĀ blackĀ beansĀ and empty into your saucepan along with theĀ smoky adobo sauce, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. Add a splash of water if it starts to stick at the bottom. Roughly mash around half of the beans with a fork and set aside.Ā
STEP 4
Finely shred theĀ babyĀ gemĀ by cutting horizontally across the head. De-stone theĀ avocadoĀ and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking. Cut theĀ limeĀ into wedges.
STEP 5
Lay everything out on your table and then start building your tostadas. Start with a layer ofĀ blackĀ beans, then shreddedĀ lettuce, dress the lettuce with a drizzle ofĀ cashewĀ crema, top with some slices ofĀ avocadoĀ and a final drizzle ofĀ salsaĀ macha. Finish with a squeeze of freshĀ limeĀ juice, and enjoy!
Product Information
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Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and preheat your oven to 200Ā°C / 180Ā°C fan.
STEP 2
Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. However for our healthier, oil-free version, simply pop theĀ tacosĀ onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.
STEP 3
Drain theĀ blackĀ beansĀ and empty into your saucepan along with theĀ smoky adobo sauce, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. Add a splash of water if it starts to stick at the bottom. Roughly mash around half of the beans with a fork and set aside.Ā
STEP 4
Finely shred theĀ babyĀ gemĀ by cutting horizontally across the head. De-stone theĀ avocadoĀ and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking. Cut theĀ limeĀ into wedges.
STEP 5
Lay everything out on your table and then start building your tostadas. Start with a layer ofĀ blackĀ beans, then shreddedĀ lettuce, dress the lettuce with a drizzle ofĀ cashewĀ crema, top with some slices ofĀ avocadoĀ and a final drizzle ofĀ salsaĀ macha. Finish with a squeeze of freshĀ limeĀ juice, and enjoy!
