Meal Kit

Adobo-Spiced Walnut and Black Bean Tostadas

With Walnut Chorizo, Crisp Seasonal Vegetables, and Spiced Crema

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 7 days

Contains: Tree Nuts, Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

Crispy, savory, creamy – tostadas allow you to have it all! And these are loaded with quick-refried black beans, crunchy fresh veggies, spiced crema, and housemade walnut chorizo seasoned with our exclusive Home Chef blend of cumin, chili powder, and smoky paprika. Enjoy with a cold beer, dreams of sandy beaches, and warm sun.

In Your Box (serves 2)

  • 15½ oz. Canned Black Beans
  • 1 Romaine Heart
  • 1 Red Onion
  • Info
    3¾ oz. Walnuts
  • Info
    2 oz. Sour Cream
  • 1⅗ oz. Radishes
  • 1 oz. Sliced Pickled Jalapeños
  • 2 Tbsp. Home Chef Tostada Spice Blend
  • ¼ fl. oz. Apple Cider Vinegar
  • 1 Garlic Clove
  • 6 6" Corn Tortillas

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Medium Pan

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees and line a baking sheet with foil or use a non-stick baking pan. Place a colander in the sink. Thoroughly rinse produce and pat dry. Mince garlic. Peel and finely dice red onion. Finely chop walnuts. Cut radishes into thin rounds. Drain pickled jalapeños, reserving juice. Finely shred romaine heart. Drain and rinse black beans.

  2. 2

    Make the Walnut Chorizo

    In a mixing bowl, add walnuts, garlic, apple cider vinegar, 1 tsp. olive oil, half the tostada spice blend (to taste, reserving the rest for crema), and a pinch of salt and pepper. Stir and mash together until spices are evenly distributed. Traditionally made with pork, walnuts make a great meatless version of this spicy Mexican sausage.

  3. 3

    Toast the Tortillas

    Arrange 6 tortillas in a single layer on baking sheet and lightly brush each side with a little olive oil. Bake for 5 minutes, flip tortillas, and bake for another 5 minutes, or until crisp. Remove from oven and set aside.

  4. 4

    Prepare the Smashed Black Beans

    Warm 1 tsp. olive oil in a medium pan over medium heat. Add half the red onion and cook until softened, about 3-4 minutes. Add black beans, smashing them until slightly creamy and smooth, about 2 minutes. Stir in 1 tsp. of water at a time until a spreadable consistency is reached. Season to taste with salt and pepper and set aside.

  5. 5

    Make the Crema

    In a small bowl, mix sour cream and remaining tostada spice blend. For a slightly thinner consistency, add 1-2 tsp. water or reserved jalapeño juice to taste, depending on your preference for spice. Season with a pinch of salt and pepper. Pickled jalapeño juice will carry some bite from the peppers and vinegar, so add judiciously.

  6. 6

    Plate the Dish

    Arrange 3 tortillas on a plate. Slather tortillas with smashed black beans. Top with a generous spoonful of walnut chorizo. Drizzle with spiced crema. Garnish with romaine, radish, remaining red onion, and pickled jalapeños.

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