|Wheat flour tortilla||5pce|
|Discovery refried beans||400g|
|Santa maria chipotle paste||5g|
|Quorn vegan pieces||250g|
|Shredded iceberg lettuce||200g|
|Ramona's kitchen salsa||100g|
|Scheese vegan Greek feta||100g|
|Micro red amaranth||30g|
- 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.
Try not to overload your canapes, pack perfect for bite sizes!