Enjoy a delicious plant based meal with these vegan Roasted Corn & Bean Tostadas! Fresh corn on the cob, roasted until brown in the oven and a creamy seasoned mashed pinto bean spread on top of a crunchy tostada shell.

Enjoy a delicious plant based meal with these vegan Roasted Corn & Bean Tostadas! Fresh corn on the cob, roasted until brown in the oven and a creamy seasoned mashed pinto bean spread on top of a crunchy tostada shell.

Beans, beans, the wonderful fruit. The more we eat, the more we… save the planet! In all seriousness, beans are delicious and wonderful to add to our diets for many reasons. They’re full of fiber and protein, and a great way to eat more sustainably. And they’re cheap!

Today’s recipe is a cheap and easy weeknight meal that comes together in less than 35 minutes. And only about 10 minutes of that is active work. First, you’ll roast corn on the cob by cutting off the “hairy” ends of the husk and placing the whole thing in the oven for 30 minutes at 400 degrees F. Leaving the corn in the husk allows the corn to roast and steam at the same time, creating a juicy and tender corn on the cob. Once that’s finished, you’ll use a sharp knife to cut the kernels off the cob. 

While you’re waiting for the corn to roast, you’ll make the “re-fried” beans. 

Enjoy a delicious plant based meal with these vegan Roasted Corn & Bean Tostadas! Fresh corn on the cob, roasted until brown in the oven and a creamy seasoned mashed pinto bean spread on top of a crunchy tostada shell.

These pinto beans mimic re-fried beans, in that they have some fats added (olive oil). Garlic, onion, cumin and chili powder add a fantastic spice to the beans. You’ll mash them until they’re smooth and serve them at room temp. You can also add the mashed beans to a small non-stick pot and serve them warm on the tostada shells. The corn will be warm when it comes out of the oven, so it just depends on if you want that difference in temperature or not: room temp beans + hot corn or hot corn + hot beans. The broccoli slaw will be cold from the fridge so that will add a nice contrast. 

Enjoy a delicious plant based meal with these vegan Roasted Corn & Bean Tostadas! Fresh corn on the cob, roasted until brown in the oven and a creamy seasoned mashed pinto bean spread on top of a crunchy tostada shell.

You’ll top everything with fresh cilantro and ripe diced tomatoes. Yum!! 

Here’s the recipe for Roasted Corn & Bean Tostadas: 

Vegan Roasted Corn & Bean Tostadas with Broccoli Slaw

Enjoy a delicious plant based meal with these vegan Roasted Corn & Bean Tostadas! Fresh corn on the cob, roasted until brown in the oven and a creamy seasoned mashed pinto bean spread on top of a crunchy tostada shell. 

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

For the corn:

  • 4 ears corn
  • 2 tsp canola, vegetable or avocado oil

For the beans:

  • 2 15 oz can pinto beans drained & rinsed
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 2 Tbsp water
  • juice of 1 lime

For the tostadas:

  • 12 tostada shells
  • 1 tomato diced
  • 1 12 oz pkg broccoli slaw
  • ½ small bunch cilantro minced
  • lime wedges for garnish

Instructions

  1. Preheat oven to broil.

  2. Remove the husks from the corn and brush with oil. Place on the top rack in the oven and cook for 6-8 minutes, flipping halfway through, until the corn begins to turn golden brown.
  3. Use a fork or potato masher to mash the beans. Stir in the oil, salt, garlic powder, onion powder, chili powder, cumin, water and lime juice. 

  4. When the corn is done cooking, remove from oven and let cool for several minutes. Stand corn upright on a cutting board and use a sharp knife to cut kernels off of the cob.
  5. To assemble, top the tostada shells with bean mixture, tomato, broccoli slaw, roasted corn kernels, and cilantro. Garnish with a lime wedge. Enjoy!

Enjoy a delicious plant based meal with these vegan Roasted Corn & Bean Tostadas! Fresh corn on the cob, roasted until brown in the oven and a creamy seasoned mashed pinto bean spread on top of a crunchy tostada shell.