Black Bean Tostadas with Blackened Corn Salsa

This post is sponsored by Right People Foods

Had a rough day? Eat a tostada!

That sounds like the type of logic game I would be good at. I think everyone at some point wants to go to law school. I know I did, but I failed miserably at the logic games. I think this would be the time to create some sort of food attorney position.

Because that would and could be my hopes and dreams.

Anyways, on days when it’s been rough like today, all I want to do is take a nap and make some super fun food. And since the nap is not going to happen, I figured that cooking something warm and comforting for myself would be the next best thing.

Chipotle was always my fast casual comfort food of choice when I got to college. This was mostly because the vegan black bean and rice bowl comes with guac for FREE and a burrito bowl always sounds pretty darn fly. However, to save money on my wallet, I have started making my own renditions of my favorite Mexican food. Now, I know what you’re thinking. There is no good Mexican food on the East Coast, so how can you possibly recreate it. However, while you might be right, I fell in love with the old school Mexican restaurant down the street of my college apartment. We are talking paper tablecloths and white plastic chairs. And the food was so good. WAY better than any of the bean burritos from the Taco Bells of my youth.

And yes, it was better than Chipotle

So, this recipe is my feeble attempt to recreate the tostadas from that restaurant. The grilled corn salsa, with its burnt corny bits, is to die for. Probably my favorite part of this recipe is the Bright People Black Bean and Lime Soup. I discovered almost by accident that, by adding less hot water than in the instructions, you get smashed beans that are perfect for tacos in less than 5 minutes. They taste so good and th As my girl Ina says, “How easy was that?”

Black Bean Tostadas with Blackened Corn Salsa

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

stuff

    Grilled Corn Salsa
  • 1 teaspoon coconut oil
  • 2 large ears corn, corn cut off the cob
  • 1/4 red onion, diced
  • 2 ripe tomatoes, seeds slightly removed and diced
  • 1 serrano or jalapeño pepper, seeded and minced
  • sea salt and ground black pepper to taste
  • juice of one lime
  • 1/3 cup fresh cilantro, chopped
  • Black Bean Tostadas
  • One container of Right Foods Black Bean & Lime Soup
  • 1 lime, juiced
  • ½ tablespoon coconut oil
  • 4-8 corn tortillas
  • 3-4 kale leaves, finely sliced
  • Pickled onions, for serving (optional)

meanderings

Make the Salsa:

Heat coconut oil in a cast iron skillet over medium heat. Add corn and cook until corn is blackened in spots, approximately 5 minutes. Put corn in a bowl. Toss with remaining ingredients and stir. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor. Set aside for at least 15 minutes, or until the flavors marinate.

Black Bean Spread:

Cook Right Foods Vegan Black Bean & Lime Soup according to the instructions, but  instead fill the liquid to the ½ way point of the cup. It should be pretty thick, almost the texture of refried beans.

Heat a skillet over medium heat. Add coconut oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel.

To assemble the tostadas, spread black beans on each of the corn tortillas. Top with roasted corn salsa and shredded kale. Add pickled onions and cilantro, if desired. EAT.

7.6.4
59
http://www.thecuttingvegblog.com/black-bean-tostadas-with-blackened-corn-salsa/

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: