Mexican Corn and Bell Pepper Tostadas Recipe
Mexican cuisine is a delightful fusion of bold flavors, and this Mexican Corn and Bell Pepper Tostadas recipe is no exception. It features a crispy base of homemade tostadas, topped with a savory black-eyed bean spread, sautéed bell peppers, and sweet corn, all seasoned with aromatic spices. Perfect for a flavorful appetizer or light meal, these tostadas bring the zest of Mexican flavors right to your table.
Ingredients:
For the Tostada Base:
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Lukewarm Water (for kneading) | As needed |
| Sunflower Oil (for frying) | As needed |
For the Bean Spread:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup, soaked for 2 hours |
| Onion (sliced) | 1 medium |
| Coconut Milk | 2 tablespoons |
| Salt | To taste |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 1, cut into diagonals |
| Sweet Corn | 5 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
Preparation Time:
- 15 minutes
Cooking Time:
- 45 minutes
Total Time:
- 60 minutes
Servings:
- 4 servings
Cuisine:
- Mexican
Course:
- Appetizer
Diet:
- Vegetarian
Instructions:
Step 1: Prepare the Tostada Base
- In a large mixing bowl, combine the Makki Ka Atta (yellow cornmeal) and all-purpose flour.
- Gradually add lukewarm water to the flour mixture, a little at a time, kneading until you form a firm, stiff dough. Cover the dough with a clean cloth and set it aside to rest.
Step 2: Prepare the Bean Spread
- In a pressure cooker, cook the soaked black-eyed beans with enough water for about 4 whistles or until they are tender. Allow the pressure to release naturally before opening the lid.
- Heat a saucepan over medium heat and add a tablespoon of oil. Sauté the sliced onions until they soften and become translucent.
- Add the cooked black-eyed beans (along with the water they were cooked in) to the saucepan with the sautéed onions.
- Using a potato masher, mash the beans into a coarse paste. Stir in the coconut milk and salt, mixing well.
- Cook the mixture for a few more minutes, stirring occasionally, until it thickens to your desired consistency. Once done, turn off the heat and transfer the bean spread into a bowl. Drizzle some olive oil over it to prevent it from drying out.
Step 3: Prepare the Topping
- In a separate saucepan, heat some oil over medium heat. Add the sliced red bell pepper and sauté until it softens, about 5-7 minutes.
- Add the sweet corn, red chili powder, cumin powder, and salt. Stir the mixture until well combined and the sweet corn is heated through. Set the topping aside.
Step 4: Prepare the Tostadas
- Take a portion of the dough and roll it into small, flat circles, about 4-5 inches in diameter.
- Heat a flat skillet or griddle over medium heat. Once hot, cook the dough circles one at a time, pressing gently with a spatula, until they are golden brown on both sides. This should take about 2-3 minutes per side. Keep the cooked tostadas aside on a plate.
Step 5: Assemble the Tostadas
- To assemble the tostadas, spread a generous amount of the prepared black-eyed bean mixture onto each tostada base.
- Top the beans with the sautéed bell peppers and sweet corn mixture.
- For extra flavor, you can drizzle some homemade Mexican Green Sauce (available on our website) over the top of each tostada.
Step 6: Serve and Enjoy
- Serve your Mexican Corn and Bell Pepper Tostadas as a starter before a hearty meal like quesadillas or enchiladas, or enjoy them as a light snack. These tostadas make for a vibrant and delicious addition to your Mexican-themed meal.
Pro Tips:
- To make your tostadas extra crispy, you can deep fry the dough circles instead of cooking them on a skillet.
- Feel free to customize your toppings with other veggies like tomatoes, cucumbers, or even guacamole for an added flair.
- This recipe is perfect for a gathering or as an easy weeknight dinner. The bean spread can be made in advance and stored in the refrigerator for up to 2 days.
Enjoy your delicious Mexican Corn and Bell Pepper Tostadas—the perfect combination of crispy, savory, and spicy flavors!
