Nothing hits quite like Mexican food! It’s perfectly comforting, satisfying, and savory. When I have a craving for it, this vegetarian tostadas recipe hits all the high points!
Toss corn kernels with olive oil, spread on sheet pan and place in oven. Cook for 20 minutes stirring at several intervals so corn browns more evenly.
2 cups corn kernels, 1 teaspoon olive oil
When ready, remove corn from the oven and allow to cool for 5 minutes.
Combine chopped cilantro and parmesan cheese and set aside.
¼ cup vegetarian parmesan cheese, ¼ cup cilantro
When the corn is cool, place in a bowl and add the mayo, yogurt, red onion, lime juice, chili powder and ½ of parmesan cheese mixture to the corn. Reserve the rest of parmesan cheese for garnish.
¼ cup vegetarian parmesan cheese, ¼ cup Greek yogurt, 2 tablespoon mayonnaise, 1 tablespoon fresh lime juice, ¼ cup red onion, 1½ teaspoon chili powder, ½ teaspoon salt, Freshly ground pepper to taste
Mashed Beans
While corn is cooking, place the beans in a medium pot on medium low heat.
2 cups pinto or black beans
Add the seasonings and a bit of water to get the right consistency. Cover and allow to slowly cook until hot, adding water as needed. Add salt and pepper as desired.
¼ teaspoon chipotle chili powder, ¼ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon oregano, Salt and pepper to taste
Baked Tostadas
Lay tortillas out on a baking sheet. Lightly coat with baking spray and a bit of salt. Place in the oven and cook for five minutes or until crispy. After five minutes, watch closely so they don’t burn.
8 each corn tortillas, baking spray
When tortillas are crispy, remove and top each with ¼ cup of beans and ¼ cup of corn. Garnish with sliced peppers, sprinkle of cheese and lime wedge.
jalapeno or other spicy pepper, lime wedges for garnish
Notes
Stir the Corn Throughout the Cooking Time: This will allow the corn to roast evenly and will prevent it from burning.
Watch the Tortillas As They Bake: Particularly after 5 minutes of baking. Different ovens can run at different strengths, so remove them from the oven once they get golden brown around the edges and crispy.
Adjust the Spices to Taste: These tostadas are just mildly spicy but the chipotle chili powder will add a little smokiness and heat so you may want to add less if your family prefers milder food. If you like spice, however, just add some sliced jalapeños on top or stir chopped jalapeños nto the corn mixture.
To Make for Meal Prep: Make the corn and beans up to 5 days in advance. Store each separately in an airtight container in the refrigerator. Before serving, toast the tortillas and warm the beans in the microwave until heated through. Assemble the tostadas and serve!
Optional vegan Variation: To make vegan tostadas with this recipe, simply substitute plant-based plain yogurt or vegan mayonnaise for the Greek yogurt and vegan cheese for the parmesan cheese and follow the recipe directions as listed.