Black Bean Tofu Tostadas

Name: Black Bean Tofu Tostadas with Pico de Gallo & Lime Crema
Yield: 2 servings
Ingredients: 1 Egg; 3 tbsp Sour Cream; 16 oz Black Beans; 1 unit Tofu; 1 unit Jalapeño; 1 Tomato; 1 Lime; 6 Tortillas; 2 unit Scallions; 1 tbsp Mexican Spice Blend; 1/2 cup Mexican Cheese Blend; 2 tsp Cooking Oil, tsp; 2 tsp Olive Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pico de Gallo & Lime Crema

By Recipe0 System

Toast to the tostada! The perfect marriage of your favorite taco and the satisfying crunch-factor of a plate of nachos. First, toast up your tortillas for a flat, golden, crispy base. Then, layer on all the toppings—creamy refried black beans, warmly-spiced, protein-packed tofu crumbles, melty Mexican cheeses, homemade pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas are perfectly crunch-tastic! Cheers!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
3 tbsp Sour Cream
16 oz Black Beans
1 unit Tofu
1 unit Jalapeño
1 Tomato
1 Lime
6 Tortillas
2 unit Scallions
1 tbsp Mexican Spice Blend
1/2 cup Mexican Cheese Blend
2 tsp Cooking Oil, tsp
2 tsp Olive Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat the oven to 450 degrees. Wash and dry produce.

Dice tomato into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat.

Open and drain tofu; press out excess water with paper towels. In a large bowl, crumble tofu into small pieces (similar to the texture of ground meat).
2

Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork.

Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through.) TIP: Watch carefully— tortillas brown fast!
3

Meanwhile, in a medium bowl, combine tomato, scallion greens, juice from half the lime, and a pinch of salt and pepper.

In a small bowl, combine sour cream and lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
4

Heat a drizzle of oil in a medium pot over medium-high heat. Add refried beans and cook until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Keep covered off heat until ready to serve.
5

Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds.

Add another drizzle of oil, tofu, Mexican Spice Blend, and ½ tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until tofu is browned, 3-5 minutes.

Stir in stock concentrate and ½ cup water (¾ cup for 4). Simmer until thickened, 1-2 minutes.
6

Divide tortillas between plates; spread each with refried beans. Top with tofu mixture, pico de gallo, Mexican cheese blend, and crema. Sprinkle with as much jalapeño as you like; serve tostadas with remaining lime wedges on the side.

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