close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 tostadas

Corn and mashed beans top crispy tortillas in a plant-based take on a food truck favorite. Enjoy these tostadas even when fresh sweet corn is out of season by opting for frozen corn. This recipe calls for frozen roasted corn, which has a nice fire-roasted flavor, but plain frozen corn will also work. Or, if fresh summer corn is available, consider roasting your own: See Step 1 for instructions.

Looking for more vegan tostada recipes? Give these delicious bean tostadas a try!

Ingredients

  • 8 6-inch corn tortillas
  • ½ cup chopped onion
  • 1 fresh jalapeño chile pepper, chopped (optional)
  • 3 cloves garlic, minced
  • 1 16-oz. package frozen roasted corn or 3 ears fresh corn
  • 1 15-oz. can no-salt-added garbanzo beans (chickpeas)
  • ¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ¼ cup chopped fresh cilantro
  • Sea salt and freshly ground black pepper, to taste
  • 4 lime wedges
  • Optional toppings: sliced jalapeño chile pepper, radishes, and/or scallions (green onions); cilantro leaves; and/or ¼ cup Tofu Sour Cream

Instructions

  1. If using frozen corn, proceed to Step 2. If using fresh corn: Preheat oven to 350°F. Trim the excess silks from tops of corn husks. Place corn (in husks) directly on oven rack. Roast 30 minutes, then remove from oven to cool. Once corn is cool enough to handle, strip off the husks and silks, and use a serrated knife to strip the corn kernels off the cobs. (Pro tip: If you have a bundt pan, use it for this step. Stand the ear of corn on the center “chimney” of the bundt pan, and the kernels and milk will fall into the pan as you slice them off the cob.)
  2. Preheat oven to 400°F. Place tortillas directly on oven rack. Bake 5 to 7 minutes or until crisp, turning once. Cool on a wire rack.
  3. In a large skillet cook onion, jalapeño (if using), and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in corn; cook about 5 minutes more or until corn is tender. Drain garbanzo beans, reserving liquid (aquafaba). Rinse chickpeas. Stir half of the chickpeas into corn mixture.
  4. In a small bowl mash remaining chickpeas. In another bowl whisk together ¼ cup of the aquafaba (reserve remaining aquafaba for another use), the milk, lime juice, and chili powder. Stir into mashed beans. Add to corn mixture; cook and stir 2 to 3 minutes or until creamy. Stir in chopped cilantro. Season with salt and black pepper.
  5. Spoon corn mixture onto crisp tortillas. Serve with lime wedges. Top with desired toppings.
tags:

Comments (4)

(4 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Billie Brown9 months ago
Reply
Do you want to report this comment as inappropriate?

I’m going to make this subbing refried black beans for the chick peas. Yum!

Cindy2 years ago
Reply
Do you want to report this comment as inappropriate?

I added more spices, including smoked paprika, cumin, and coriander – plus chili flakes for an extra kick.

Cindi M.2 years ago
Reply
Do you want to report this comment as inappropriate?

Easy and customizable. It’s nice to have so many healthy options for taco Tuesday.

nina2 years ago
Reply
Do you want to report this comment as inappropriate?

Finaly, finaly, the website will have comments ! We viewers need the input of those who have tried the recipes and modified them to suit allergies, etc. I print out my recipe and then read all the comments below. I make notes on my copy so that I can end up with the best recipe result.

I appreciate the recipes you offer, but why did it take so long for Forks Over Knives to print comments ??? I subscribe to about ten vegan websites and they ALL post comments. It is the norm and so important to us.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap