Tostadas with Vegan Mexican Street Corn
Creamy, sweet and spicy, these vegan Mexican street corn tostadas with refried beans are so good you won't know they're dairy-free. Ready in 15 minutes, they're perfect for a quick weeknight meal or as part of a TexMex buffet spread for game night.
Servings: 2
Calories: 559kcal
Cost: $3.50
Ingredients
Vegan Esquites (Mexican Street Corn Off the Cob)
- 12 ounces frozen corn kernels
- ½ cup vegan mayo or vegan sour cream, plus extra for garnish
- 1 tablespoon vegan grated parmesan
- 2 teaspoons lime juice
- 1 teaspoon chili lime seasoning Tajín or Trader Joe's chili lime
- 2 tablespoons fresh cilantro chopped, plus extra for garnish
- Cholula hot sauce optional but recommended
- sea salt and freshly ground black pepper optional, to taste, if needed
For the Tostadas
- 4 tostada shells store-bought baked tostadas or homemade
- 15 ounces refried beans canned, vegetarian fat-free version
Instructions
Make the Vegan Mexican Street Corn (Esquites)
- Heat a shallow skillet (does not need to be non-stick) over medium-high heat for 90 seconds. Then, add the frozen corn kernels to skillet and spread out across the bottom of the skillet. They will sizzle and maybe even jump or dance in the pan a little bit. This is good. Don't stir them for at least 2 minutes.12 ounces frozen corn kernels
- Stir the corn and then leave it to cook another 2 minutes. Do not add water or liquid to the pan. The high heat will char the corn and heat it up without having to grill it. Once your corn has browned with some little char marks and defrosted, remove the pan from the heat and transfer the corn to a bowl.
- To the bowl with the corn, add the vegan mayo/sour cream, vegan grated parmesan, lime juice, chili lime seasoning and cilantro. Stir everything together to coat.½ cup vegan mayo, 1 tablespoon vegan grated parmesan, 2 teaspoons lime juice, 1 teaspoon chili lime seasoning, 2 tablespoons fresh cilantro
- Taste the corn and add Cholula hot sauce, salt and pepper, to taste.Cholula hot sauce, sea salt and freshly ground black pepper
Assemble the Tostadas
- Add refried beans to a small saucepan, along with a little water to thin it out. Stir the beans together with the water, then heat over medium-low heat until hot. Cover to keep warm.15 ounces refried beans
- Divide refried beans between tostada shells by spreading in a thin layer. Then, divide the Mexican street corn between the tostada shells by spooning it on top. Drizzle with vegan sour cream, fresh cilantro and hot sauce, if using.4 tostada shells
Nutrition
Serving: 2tostadas | Calories: 559kcal | Carbohydrates: 90g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 1880mg | Potassium: 375mg | Fiber: 17g | Sugar: 18g | Vitamin A: 936IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 3mg
