Ingredients
- Wheat flour tortilla 5pce
- Vegetable oil 25ml
- Discovery refried beans 400g
- Santa maria chipotle paste 5g
- Ground cumin 2g
- Garlic puree 10g
- Quorn vegan pieces 250g
- Shredded iceberg lettuce 200g
- Ramona's kitchen salsa 100g
- Vegan guacamole 10g
- Scheese vegan Greek feta 100g
- Limes 1
- Micro red amaranth 30g
Method
- Cut tortillas to canapes size then brush both sides lightly with oil, then bake in the oven or deep fry.
- In a small saucepan, mix together the refried beans, chipotle, cumin and garlic. Cook over a medium-low heat stirring often until hot. Then fold through the vegan pieces and continue to cook until hot. (Tip: you may need a little water).
- To assemble the tostadas, later each bite size tostada with the lettuce, bean mixture, salsa, guacamole, and feta.
- Before serving, juice the lime over and garnish with micro red amaranth.
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