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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!