If you love Mexican street corn’s fresh, savory, and citrusy flavors, you will love these vegetarian Mexican Tostadas. So easy to make, Mexican street corn (elote) tostadas are perfect for your next Cinco de Mayo party or anytime you’re craving delicious Mexican food.
Why You’ll Love Mexican Tostadas
Tostadas are seriously one of my all-time favorite comfort foods, right up there with Mac and Cheese. After a busy day, I appreciate how these tasty tostadas come together quickly in about 20 minutes. I love their versatility too! You can put just about anything on top of a crunchy tortilla, from grilled shrimp and fresh avocado to just plain melted cheese, and it will still taste amazing.
This vegetarian tostada recipe combines the goodness of seasonal corn, nutritious black beans, and crispy corn tortillas that are perfect for an easy meal or a healthy snack. If you’re not a vegetarian and would like to dial up the protein, try adding some grilled chicken on top of the adobo-seasoned black beans.
How to Make Mexican Tostadas
Prepare the corn: If using fresh corn, cook it using your preferred method. One quick option is microwaving: Place the corn on a large microwave-safe plate with a tablespoon of water. Cover with a saturated paper towel and microwave on high for 4-5 minutes, or until cooked. You can also boil or grill the corn if you prefer.
Mix the corn salad: In a large bowl, combine the cooked corn, mayonnaise, red onion, cilantro, lime juice, salt, and pepper. Stir everything together until the corn is evenly coated. Set the mixture aside or store it in the refrigerator if preparing ahead of time.
Heat the black beans: Empty both cans of black beans into a small saucepan over medium heat. Add the chipotle chilis, adobo sauce, lime juice, salt, and pepper. Cook over medium-low heat until the beans are heated through. Alternatively, you can microwave the beans for 2-3 minutes.
Char the tortillas: To get crispy and charred corn tortillas, place each tortilla directly over the burner. Cook until crispy, using tongs to handle them. Be cautious not to leave the tortillas unattended, as they can catch fire. Alternatively, you can purchase pre-made crispy tostadas from the market.
Assemble the tostadas: Spread a generous layer of black beans (about 1/4 cup) onto each tostada. Top with your desired amount of the corn mixture and sprinkle with cotija cheese. If desired, add avocado slices to the top.
More Delicious Mexican Food Recipes
If you try making this Mexican Tostadas Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
FOR THE CORN
- 3 large ears of corn - shucked and cleaned of stringy bits OR 1 (15 ounce) can whole kernel corn, drained
- ½ red onion - diced
- ⅓ cup mayonnaise - I used low fat and it tasted great
- 1 small bunch cilantro - chopped fine (approximately 1/3 cup)
- 1 lime juiced
- salt + pepper - to taste
FOR THE BLACK BEANS
- 15 oz black beans - one can, drained
- 15 oz refried black beans - one can, drained
- 2 whole chipotle chilis in adobo sauce - finely chopped (less if you prefer less spicy food)
- 1.5 tablespoon adobo sauce
- 1 lime juiced
- salt - to taste
- Cotija cheese - for topping
- 12 corn tortillas - approximately 2 per person
- Avocado - optional
- If you are not using canned corn, prepare your corn using your preferred method. I used the microwave by placing the corn on a large microwave-safe plate with a tablespoon of water and cover with a saturated paper towel. Microwave on high for 4-5 minutes, or until cooked. You may also boil or grill the corn, but for quick meals, the microwave is my bff.
- In a large bowl mix together the corn, mayonnaise, red onion, cilantro, lime juice and salt + pepper, to taste. Stir everything together until the corn is evenly coated with all the other ingredients. Set aside or store in the refrigerator if you are preparing this dish ahead of time.
- Heat up the beans by emptying both cans of black beans in a small sauce pan over medium heat. Mix in the chipotle chilis, adobo sauce, lime juice, salt and pepper. Cook over medium-low heat until just heated through (you may also heat up the beans in the microwave for 2-3 minutes).
- To get crispy charred corn tortillas, place tortilla directly to the burner and cook until crispy (you may want to use tongs to do this). Do NOT leave your tortilla on the burner and walk away- always keep a close eye as it can (and will) catch on fire if left unattended. Or, you can buy pre-made crispy tostadas from the market.
- Assemble your tostadas- spread a generous layer of black beans on to each tostada (approximately 1/4 cup). Top with desired amount of the corn mixture and sprinkle with cotija cheese. If you want to be really fancy, add some avocado to the top (sadly, my avocado were rock solid and definitely not ready to eat).
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)