Walking Tostada

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 onion (s), diced
  • oil
  • 3 cans kidney beans (drained weight approx. 255 g)
  • 1 ½ sachet spice mixture (taco seasoning)
  • 3 spring onion (s), cut into rings
  • 150 g olives, reen, chopped
  • 2 cups sour cream
  • 150 g olives, black, chopped
  • 350 g cheese (medieval Gouda), rated
  • 1 head iceberg lettuce, cut as small as possible
  • 4 tomato (s), diced
Walking Tostada
Walking Tostada

Instructions

  1. Sweat the onions with the oil in a pan. Drain the kidney beans with the exception of a little liquid, puree and add to the onions. Stir until the porridge sets and separates from the pan walls. Then carefully mix in the taco seasoning.
  2. Spread in a shallow bowl. Scatter the spring onions on top, then the green olives. Spread the sour cream on top. Then continue in the order black olives, gouda, iceberg lettuce, diced tomatoes.
  3. Until the Gouda, the salad can be prepared the day before and stored in the refrigerator, sprinkling the cheese and tomatoes over it just before serving.
  4. Tortilla chips go well with this. Also suitable as a vegetarian filling for tortillas.

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