Vegan Grilled Corn Tostadas
These Vegan Grilled Corn Tostadas are loaded with refried beans, charred corn and a creamy habanero sauce.
Ingredients
FOR THE CORN
- 2 ears corn* chucked
- olive oil
- salt & pepper
- chili powder optional
FOR THE HABANERO SAUCE
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 habanero
- 1 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 1 clove garlic peeled
- 1/4 cup parsley roughly chopped
- 1 tbsp dried chives
- salt if needed
FOR THE TOSTADAS
- refried beans*
- 8 tostada shells
- lettuce shredded
- 1 large tomato diced
- 2 avocados sliced
- cilantro chopped
- lime wedges
Instructions
- Preheat a grill to medium-high heat. Brush some olive oil on the corn and sprinkle with salt & pepper. Place on the grill and cook until charred on all sides (approx. 15 minutes). Remove from the grill and cool until it can be easily handled. Cut the corn off the cobs and place in a bowl. Sprinkle with chili powder and set aside.
- Meanwhile, prepare the habanero cream sauce by combining all of the ingredients in a food processor and pulsing until combined. Taste and adjust seasoning as needed.
- Prepare the refried beans.
- Before serving, heat the tostada shells in the oven - place them directly on the oven rack at 350 degrees for 4-5 minutes.
- To assemble, spread a layer of beans on each tostada followed by lettuce, corn, tomatoes, avocado, habanero cream sauce and cilantro. Serve with lime wedges on the side.
Notes
*If you prefer to use pre-made ingredients, use two cups of frozen corn (thawed and reheated), and one can of vegan refried beans (heated on the stove).
Calories: 320kcal, Carbohydrates: 23g, Protein: 4g, Fat: 24g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 372mg, Potassium: 246mg, Fiber: 4g, Sugar: 3g, Iron: 1mg
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