Mexican Corn and Bell Pepper Tostadas Recipe
A delicious appetizer made healthy with baked tostadas and sauteed bell peppers and sweet corn. These are the perfect party pleasers for your weekend parties. Serve it along with quesadillas and enchiladas to enjoy your mexican meal.
Mexican Corn and Bell Pepper Tostadas Recipe is a lovely appetizer that you can create for your Sunday lunch. Crispy corn tortillas are topped with creamy soya bean dip and sautéed bell peppers and sweet corn. The recipe is that simple and all you have to do is to keep the tostada and the dip ready.
Usually in Mexico the leftover tortillas are dried over the sun till it becomes crispy and is used as a tostadas or as nachos. But in this recipe we have oven baked the tortilla to create a crispy chip.
Serve the Mexican Corn and Bell Pepper Tostadas can be served before a quesadillas or an enchiladas to enjoy your Mexican Sunday meal.
If you are looking for more Tostadas recipes here are some:
- Cheese And Corn Tostadas Recipe
- Refried Beans and Mushroom Tostada Recipe
- Shredded Chicken Tostadas Recipe
15 M
45 M
60 M
4 Servings
Ingredients
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For the Tortillas
- 1 cup Makki Ka Atta (Yellow Corn Meal Flour)
- 1 cup All Purpose Flour (Maida)
- Lukewarm Water , to knead For the Bean Spread
- 1 cup Black Eyed Beans (Lobia) , soaked for 2 hours
- 1 Onion , sliced
- 2 tablespoons Coconut milk
- Salt , to taste
- Oil For the topping
- 1 Red Bell pepper (Capsicum) , cut into diagonal
- 5 tablespoons Sweet corn
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
How to make Mexican Corn and Bell Pepper Tostadas Recipe
To begin making the Mexican Corn and Bell Pepper Tostadas, we will first knead the flour to make the tortillas.
Add little water to the maize flour and the all purpose flour and knead it into a firm and stiff dough, cover it with a cloth and keep it aside.
Pressure cook the black eyed beans with water for about 4 whistle till it softens and is cooked. Allow the pressure to release naturally.
Heat a sauce pan with oil, add onions and sauté until it softens. Add in the cooked black eyed beans with the water.
Using a potato masher, start mashing the beans to form a coarse paste. Add in the coconut milk, salt and mix well.
Cook until it thickens. Once done turn off the heat,transfer the bean mixture into in a bowl and drizzle some olive oil so that it does not dry up.
To make the topping, heat a saucepan with oil, and add bell peppers and saute till it softens. And add the sweet corn and sprinkle cumin powder, red chilli powder and salt. Saute until well combined and keep it aside.
To make the tostadas, take a little dough and roll the dough into small and flat circles . Heat a flat skillet, once it is heated, cook the tostadas on the skillet till they are golden brown in colour on both the sides. Keep aside.
To assemble the tostadas, take a heap spoon of the bean spread and spread it evenly and add the sautéed vegetables.
You can also add some Mexican Green Sauce Recipe over the tostadas by clicking on our website to check the recipe.
Serve the Mexican Corn and Bell Pepper Tostadas can be served before a quesadillas or an enchiladas to enjoy your Mexican Sunday meal.
