Vegan Corn Tostadas

These crispy and flavor packed homemade vegan Mexican Tostadas are just too good to be true! Made with corn and beans, this tostada recipe is a keeper! If you have done all the prep work, then this meal comes together in 20 minutes!

Course Main Course, Snack

Cuisine Mexican

Prep Time 15

Cook Time 30

Servings Tostadas

Calories 305.07kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To prepare the beans mixture

15 oz pinto beans
15 oz black beans
½ cup chunky salsa
1 tablespoon Taco seasoning
1 cup Meatless crumbles
1 tablespoon vegan butter or oil
1 teaspoon cumin seeds
6 cloves garlic
3 scallions
2 serrano peppers
1 onion
1 bell pepper
1 teaspoon Mexican seasoning
1 teaspoon cumin powder
1 teaspoon chilly powder
¼ cup Sour cream
¼ cup cilantro

To assemble the tostadas

8 Tostadas
⅓ cup Mexican cheese
2 cups shredded lettuce

Instructions

To prepare the beans mixture

In a food processor, add canned and drained black beans and pinto beans.
To that add chunky salsa.
Then add the Taco seasoning.
Blend it all together till its smooth. Keep aside this beans mixture for now.
Soak meatless crumbles in ½ cup water and leave it for 10 mins. Drain and squeeze out the excess water.
Add butter and oil to a pan. Temper cumin seeds, then add garlic. Saute till the garlic turns light golden.
Then add the scallions (white part), chopped serrano peppers, and onions. Saute till the onions turn translucent.
Now add the meatless crumbles along with bell peppers and saute for 4-3 minutes on medium flame.
Add the Mexican seasonings, cumin powder, chilly powder and fry for a min.
Now add the prepared paste of beans. Mix and cook it for 10-12 mins on medium flame. Keep sautéing it and scraping from the sides to prevent it from burning.
Add sour cream and cilantro.
Mix and take it off the flame. Transfer to a bowl and keep it aside for now.

To assemble the tostadas

Assemble tostadas on a baking sheet.
Smear each tostadas with the bean mixture.
Generously add a layer of shredded Mexican cheese.
Add sliced green serrano peppers.
Broil for a minute or till the cheese melts, at 300 degrees F.
Garnish with shredded lettuce, salsa, green part of the scallions and cilantro. Can also drizzle some vegan sour cream on top.

Notes

Feel free to add more veggies like corn, zucchini, carrots, avocado, spinach, kale, mushrooms, etc to make it more toothsome. Grilled veggies also work great here.

Skip adding the meatless crumbles if you don't have them. But they do bring in a juicy flavor and makes these vegan homemade corn tostadas more filling.

Can use lentils, soy curls, vegan chorizo crumbles, jackfruit carnitas, crumbled paneer or tofu instead. For a different flavor, spread a layer of mashed potatoes or avocados.

Add the toppings onto when the tostadas are crispy else they will end up being soggy.

Nutrition