MEXICAN STREET CORN TOSTADAS #corn #dinner #vegetarian #tortillas #mexican

Prepared in just 15 minutes, these Mexican Street Corn Tostadas make for a simple lunch or speedy supper that is likewise gluten free and vegan.

It's regularly sold on the cob or in a cup and is slathered in mayo, cotija cheddar, bean stew powder and herbs and flavors. It might sound somewhat peculiar on the off chance that you've never had it, yet trust me, when you attempt it, you'll get over it. It's dammmmnnnn great.

Mexican road corn + refried beans + one crunchy tostada = paradise in my mouth.

Don't have the foggiest idea what a tostada is? I have you. It's essentially a monster, round, thick tortilla chip that you top with whatever your little heart wants and you lift it up and eat it like a pizza.

Also try our recipe : ITALIAN PESTO SLIDERS #pesto #vegetarian #vegan #healthyrecipes #easy

  

INGREDIENTS

• 1 15-ounce can whole kernel corn, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped red onion
• 1/3 cup finely chopped cilantro
• Juice of half a lime
• 1/4 teaspoon salt
• 2 tablespoons cotija cheese, plus more for topping
• 1 15-ounce can refried beans
• 8 tostada shells, store-bought or homemade
• chili powder to season for topping, optional

INSTRUCTIONS

1. In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.
2. Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.
3. Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.
4. To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.
5. Sprinkle with some cotija cheese and a dash of chili powder.
6. Eat up!

Source : bit.ly/2KrphDQ

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