Roasted Corn Tostadas with Vegan Habanero Cream Sauce

And guys, these really are soooooo good. They are loaded with all kinds of goodies. Lots of veggies, fiber-packed refried beans and that Habanero Cream Sauce I shared with you yesterday. Are you drooling yet?

So the base of any good tostada is refried beans. This will act as the glue for the rest of your toppings.

The next layer is our roasted corn. To get the corn ears nice and charred you can cook them a couple of different ways. Either throw them on the grill or set your oven to broil and place the ears on a baking sheet. Whichever method you use you will want to brush the corn with some oil and keep a super close eye on them so they don’t burn.

Roasted Corn Tostadas with Vegan Habanero Cream Sauce

 Prep Time 15 minutes
 Cook Time 20 minutes
 Total Time 35 minutes


  • Vegan Habanero Cream Sauce*
  • 2 ears corn chucked
  • olive oil
  • salt & pepper
  • 15 oz can refried beans
  • 8 tostada shells
  • 2 cups shredded lettuce
  • 1 large tomato diced
  • pickled jalapeños
  • cilantro chopped


  • Prepare Vegan Habanero Cream Sauce and place in the fridge until ready to use. 
  • Brush corn with olive oil and sprinkle with salt & pepper. If grilling, place corn directly on a hot grill and turn until charred on all sides. If roasting, turn oven to broil and place corn on a baking sheet. Roast in the oven, turning until charred on all sides. Remove from the heat and allow to cool for 5 minutes (or until you are able to handle the corn). 
  • Add beans to a pot and place on the oven over medium heat. Add a splash of water to the beans and stir until smooth. Turn heat to low and simmer until ready to use. 

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