Street Corn Tostadas
Street Corn Tostadas are an easy vegetarian dinner made with seasoned black beans, sweet corn, and fresh lime. This bright, crunchy tostada recipe comes together in less than 30 minutes and is perfect as an everyday meal.
Servings: 4
Ingredients
Mexican Street Corn Salad
- 1 - 15oz can corn drained & rinsed
- 1/4 cup mayo
- 1/3 cup cilantro chopped
- 2 Tbsp cotija cheese
- 1/4 cup red onion diced
- 1/2 tsp salt
- 1/2 lime juiced
Healthier Refried Black Beans
- 1 Tbsp olive oil
- 1 - 15oz can black beans drained & rinsed
- 3 garlic cloves minced
- 1/4 white onion minced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
If Making Homemade Refried Black Beans
- In a saucepan over medium heat, add in the onion and sauté for 3-4 minutes. Add in the garlic cooking until fragrant, about 1 minute.
- Add in the remaining ingredients, stirring until incorporated. Turn the heat down to a medium-low and cook for 5 minutes, stirring occasionally. The beans should start to fall apart and create a creamy consistency. Once they are ready, set aside.
If Using Canned Refried Beans
- Prepare the refried beans by microwaving in a glass dish for roughly 2 minutes, or heat beans on the stove in a saucepan.
Street Corn Tostadas
- In a bowl, combine the corn, mayonnaise, cilantro, cotija cheese, red onion, salt, and lime juice. Mix together until the corn is evenly coated, and set aside.
- To assemble the tostadas, spread about 3 tablespoons of refried beans onto each tostada and a scoop of the corn salsa.
- Sprinkle the tostadas with a sprinkle of chili powder and enjoy!
Notes
Refried beans in a can are so simple for this dish, but if you'd like to have a homemade option, check out my Refried Black Bean recipe!