This corn and pinto bean tostada is inspired by street corn and my everyday refried beans, together they make a great combination of flavor and crunch .
Serves: 10-13
Prep Time: 20 min
Cook Time: 2 hours
Ingredients:
- Fresh Corn (cooked) – 1.5 cups
- Red onion (minced) – 1/2 cup
- Cilantro (rough chop) – 1/4 cup
- Cucumber (diced) – 2 cups
- Lime Juice – 1/4 cup
- Salt – 1 1/4 tsp
- Black Pepper – 1/4 tsp
- Cayenne Pepper – 1/4 tsp
- Paprika – 1/2 tsp
- Veganaise – 3 Tbsp
- Tostadas – 15
- Cooked Pinto Beans – 3 cups
- Cumin – 1/2 tsp
- Olive Oil – 2 Tbsp
- White Onion (diced) – 1/4 cup
Instructions:
- Chop all the veggies and add them to a large mixing bowl. Add cilantro, vegan mayo, and lime juice, mix well.
- Add salt, pepper, cayenne pepper, and paprika, mix again and set aside.
- In a medium saucepan, heat 2 tbsp of oil, add the white onion and mix with oil. Allow the onion to become translucent and add the cooked beans with the juices. Add the paprika and the cumin, and about a tsp of salt for taste.
- Use an immersion blender until everything is smooth and creamy.
- Allow the beans to come to a simmer and turn the heat off.
- Spread the beans on the tostada and add about 2-3 Tbsps of the corn mix on the tostada. Garnish with cilantro sprigs and add your favorite hot sauce. Enjoy!
Notes:
Cook the Pinto beans a day ahead of time.
