Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 4tablespoons canola oil
- 225grams striploin steak, trimmed of fat
- 400grams kidney beans, drained
- 1 cloves garlic, peeled and minced
- 2 limes, juice of 1, 1 sliced into wedges
- 1/2teaspoons chilli powder
- 8 mini corn tortillas
- 1 large avocado, destoned and sliced
Nutrition per serving
3120kJ / 745Cal
3120 Kilojoules or 745 Calories
36% of daily energy intake*
Protein
27.5grams
Fat
42.8grams
Carbs
62.0grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Seared beef and chunky spiced kidney beans make these tostadas delicious and filling.
Method
Step 1 of 4
Heat a large pan on high heat and brush the steak with oil. Sear for 2 minutes on each side for rare and set aside to rest.
Step 2 of 4
Heat the rest of the oil in a large, deep pan and cook the tortilas for 1 minute, flipping halfway through. Drain on kitchen paper.
Step 3 of 4
Tip the garlic, kidney beans and chilli powder into the pan used to cook the steak and cook for 2-3 minutes. Stir in the lime juice, remove from the heat and mash with the back of a fork.
Step 4 of 4
Spread each tostada with kidney bean mix, slice the steak thinly and place on top with slices of avocado. Serve with lime wedges.
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