Tostadas with beans and corn – Vegetarian

These vegetarian tostadas are everything you want in a quick and satisfying meal: crunchy tortillas loaded with creamy avocado spread, hearty beans, corn, melted cheese, and a fresh, tangy topping of red cabbage.

They’re super easy to make, full of vibrant colours, and perfect for a relaxed dinner, weekend brunch, or even a build-your-own tostada night with friends.

Light and fresh, these little beauties are proof that vegetarian food can be exciting and full of texture!

Ingredients: (for 3 portions – 6 tostadas)

• 6 mini tortillas
• a few stalks of green onion
• 100 g shredded red cabbage with a litlte bit of salt and pepper (about a quarter of a small cabbage)
• 150 g canned corn
• half a lime
• 10 g fresh coriander
• 2 avocados
• 1 tablespoon Mexican spice mix – or barbecue seasoning
• 50 g grated cheese
• 1 bell pepper
• 400 g canned beans (I used black beans)
• salt and pepper
• 20 ml of sunflower oil

Preparation:

Start by washing and chopping the vegetables: slice the green onions, keeping the white and green parts separate. Dice the bell pepper, roughly chop the coriander, and remove the pit and peel from the avocados.

Preheat the oven to 200°C and let it heat up.

Meanwhile, add a little sunflower oil to a pan and sauté the white part of the green onions together with the bell pepper. After about 3–4 minutes, stirring often, add the drained and rinsed beans along with the corn. Mix well and cook for another 3 minutes.

Line a large baking tray with parchment paper and place the mini tortillas on it. Divide the cooked bean mixture evenly among them, pressing it down lightly with a spoon. Sprinkle the grated cheese evenly on top and bake for about 8–10 minutes, until the cheese is melted and slightly golden.

While the tortillas are baking, let’s make the avocado spread. In a blender, add the peeled avocado, the green parts of the spring onion, lime juice, coriander, salt, and pepper. Blend everything until smooth and creamy – you should get a thick, velvety paste.

When the tortillas are ready, take them out of the oven and place them on plates. Top each one with a generous spoonful of avocado spread and red cabbage. Fold them in half, dig in, and share them with your favourite people.

They’re perfect for a cosy, colourful meal together!

If you try the recipe, let me know how you liked it! 😊

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