Mexican Corn and Bell Pepper Tostadas Recipe
Description:
The Mexican Corn and Bell Pepper Tostadas offer a delightful twist to your weekend appetizer lineup. Crisp, golden tortillas are generously topped with a velvety, creamy soy-based bean dip and complemented by sautéed bell peppers and sweet corn. Whether served as a light appetizer or a flavorful snack, this vegetarian recipe brings together a rich medley of textures and tastes, making it the perfect dish to kick off a Mexican-inspired meal. Quick to prepare and incredibly satisfying, these tostadas will surely become a favorite for your Sunday lunch gatherings.
Ingredients:
For the Tortillas:
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Lukewarm Water | As needed, for kneading |
For the Bean Spread:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia), soaked | 1 cup, soaked for 2 hours |
| Onion, sliced | 1 |
| Coconut Milk | 2 tablespoons |
| Salt | To taste |
| Oil | For sautéing |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum), sliced diagonally | 1 |
| Sweet Corn | 5 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Oil | For sautéing |
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Total Time:
60 minutes
Instructions:
Step 1: Prepare the Tortillas
- Make the Dough:
Start by combining the Makki Ka Atta (corn meal flour) and All Purpose Flour in a large bowl. Gradually add lukewarm water, little by little, kneading the mixture into a stiff dough.
Cover the dough with a damp cloth and set it aside to rest for about 10 minutes.
Step 2: Prepare the Bean Spread
-
Cook the Black Eyed Beans:
In a pressure cooker, add the soaked Black Eyed Beans along with enough water to cover them. Pressure cook for about 4 whistles, then let the pressure release naturally.
Once cooked, set the beans aside. -
Sauté the Onion:
Heat a saucepan with some oil over medium heat. Add the sliced onion and sauté until it becomes soft and translucent. -
Mash the Beans:
Add the cooked black eyed beans (along with any remaining water) into the pan with the onions. Using a potato masher, mash the beans to form a coarse paste.
Stir in coconut milk and salt, and cook the mixture until it thickens to a spreadable consistency.
Remove from heat and transfer the bean spread into a bowl. Drizzle with a little olive oil to prevent it from drying out.
Step 3: Prepare the Topping
- Sauté the Vegetables:
In another saucepan, heat some oil. Add the red bell pepper slices and sauté until they soften, about 3–4 minutes.
Add the sweet corn, followed by the red chilli powder, cumin powder, and a pinch of salt. Stir well to combine and sauté for another 2–3 minutes until everything is evenly coated and cooked.
Set the vegetable mixture aside.
Step 4: Make the Tostadas
- Shape the Tortillas:
Take small portions of the dough and roll them into small, flat circles. Use a rolling pin to flatten the dough evenly.
Heat a flat skillet or griddle over medium heat. Once hot, place the dough circles on the skillet and cook on both sides until golden brown and crispy. This should take about 3–4 minutes per side. Remove from the skillet and set aside to cool.
Step 5: Assemble the Tostadas
-
Spread the Bean Mixture:
Take a crispy tortilla and spread a generous spoonful of the prepared bean spread over the surface. -
Add the Toppings:
Top the bean spread with a few spoonfuls of the sautéed vegetables (bell peppers and sweet corn). Ensure an even distribution for every bite. -
Optional Garnish:
For an extra burst of flavor, drizzle some homemade Mexican Green Sauce (check our website for the recipe) over the assembled tostadas. This will add a zesty kick to the dish.
Step 6: Serve
- Enjoy:
Serve the Mexican Corn and Bell Pepper Tostadas as a standalone appetizer or pair them with classic Mexican dishes like quesadillas or enchiladas for a complete meal. These tostadas will make your Sunday lunch or dinner extra special!
Serving Suggestions:
- Side Dishes: Pair these tostadas with a fresh Mexican Salad, Guacamole, or Salsa Verde for a colorful and flavorful meal.
- Drinks: Serve with chilled Hibiscus Tea or a refreshing Margarita for the perfect complement to this vibrant appetizer.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 |
| Protein | ~6g |
| Carbohydrates | ~32g |
| Fat | ~5g |
| Fiber | ~4g |
| Sodium | ~350mg |
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
Conclusion:
The Mexican Corn and Bell Pepper Tostadas provide a delightful combination of crispy, savory, and creamy textures in each bite. Perfect for vegetarian diets, this dish brings a taste of Mexico right to your table, offering a satisfying appetizer that’s both easy to make and incredibly flavorful. Whether you’re hosting a casual gathering or simply craving a snack, these tostadas will add a festive touch to your meal.
