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
- Calorie-Conscious
- Vegetarian
Chef
Sarah Thomsen
In Your Box (serves 2)
- 10 oz. Black Beans
- 1 Romaine Heart
- 1 Avocado
- 4 oz. Fire Roasted Salsa
- 4 Small Flour Tortillas
- 1 Lime
- 2 oz. Chipotle Crema
- 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)
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Calories650
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Carbohydrates63g
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Net Carbs49g
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Fat37g
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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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