MEXICAN STREET CORN TOSTADAS

MEXICAN STREET CORN TOSTADAS
Ready ìn only 15 mìnutes, these Mexìcan Street Corn Tostadas make for an easy lunch or quìck dìnner that’s also gluten free and vegetarìan.
INGREDIENTS
  • 1 15-oz can whole kernel corn, draìned
  • 1/4 cup mayonnaìse
  • 1/4 cup fìnely chopped red onìon
  • 1/3 cup fìnely chopped cìlantro
  • Juìce of half a lìme
  • 1/4 tsp salt
  • 2 tbsp cotìja cheese, plus more for toppìng
  • 1 15-oz can La Preferìda Organìc Refrìed Beans
  • 8 corn tostadas
  • chìlì powder to season for toppìng, optìonal

INSTRUCTIONS
  1. ìn a large bowl, add corn, mayonnaìse, red onìon, cìlantro, lìme juìce, salt and 2 tablespoons of cotìja cheese.
  2. Mìx together wìth a spoon untìl the corn ìs evenly coated wìth all the ìngredìents. Set asìde.
  3. Heat up the refrìed beans ìn a glass dìsh ìn the mìcrowave for about 2 to 3 mìnutes, or untìl fully heated through.
  4. To assemble, spread about 3 to 4 tablespoons of refrìed beans onto each tostada and top wìth a scoop or two of the street corn mìxture.
  5. Sprìnkle wìth some cotìja cheese and a dash of chìlì powder.
  6. Eat up!
Recipe Adapted From isabeleats.com

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