Meal Kit
Avocado and Black Bean Tostadas
with fire roasted salsa
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Sarah Thomsen
Rich avocado is the basis of all kinds of delightful and delicious foods, not just guacamole. (Not that we're dissing guacamole… never!) Here, we've put it on crispy, wonderfully messy tostadas, along with seasoned black beans, dreamy cheese, fresh cilantro and lettuce, and that good friend of guacamole, salsa. And some chipotle crema as well? Avocado is boss.
In Your Box (serves 2)
- 10 oz. Black Beans
- 1 Romaine Heart
- 1 Avocado
- 4 oz. Fire Roasted Salsa
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4 Small Flour Tortillas
- 1 Lime
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2 oz. Chipotle Crema
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) zPaeDyPv
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Calories600
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Carbohydrates63g
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Net Carbs48g
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Fat34g
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Protein17g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry. Coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tostadas as desired.
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1 Toast the Tortillas
Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.Toast in hot oven until browned and crispy, 8-10 minutes.Carefully remove from oven. Tortillas will crisp as they cool.While tortillas toast, continue recipe. -
2 Prepare the Ingredients
Hold romaine heart at root end and chop into 1/2-inch strips.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out flesh with a spoon. Cut into 1/4" slices.Stem and mince cilantro.Halve lime. Cut one half into wedges and juice the other half.Drain black beans. -
3 Cook the Black Beans
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add black beans to hot pan and gently crush. Add 1/4 cup water and taco seasoning. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. -
4 Dress the Romaine
In a mixing bowl, toss or gently combine romaine, a pinch of salt, 2 tsp. lime juice, and 1 tsp. olive oil until combined.
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5 Assemble Tostadas and Finish Dish
Plate dish as pictured on front of card, carefully spreading bean mixture evenly on tostadas. Top with avocado, a pinch of salt, crema, cilantro, cheese, romaine, and salsa (to taste). Squeeze lime wedges over to taste. Bon appétit!
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