Black Bean & Corn Tostadas

These amazing Black Bean & Corn Tostadas are the perfect yummy and super easy recipe for any occasion! They’re topped with spicy black beans, sweetcorn, diced avocado, Mr Organic Bruschetta mix, and a vegan nacho cheese sauce that gives them a burst of bold and savoury flavours! Try this recipe out today and see for yourself just how delicious and satisfying it can be!

35 mins

2 people

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INGREDIENTS

for the tostadas:

8 corn tortillas

2 tbsp vegetable oil

Salt to taste

For the spicy black beans:

1 can (400g) of Mr Organic black beans, drained and rinsed

1 tbsp Mr Organic Extra Virgin Olive Oil

1/2 tsp ground cumin

1/2 tsp chilli powder

1/4 tsp garlic powder

Salt and pepper to taste

For the toppings:

160g sweetcorn

1 avocado, diced

120ml Mr Organic Bruschetta

Lime wedges for serving

For the nacho cheese sauce:

120g raw cashews, soaked for at least 2 hours

30g nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp Dijon mustard

1/4 tsp cayenne pepper

240ml water

Salt and pepper to taste

METHOD

1. Start by preparing the tostadas and preheat the oven to 200°C.
2. Brush each tortilla with vegetable oil on both sides and sprinkle with a little salt. Place the tortillas in a single layer on a baking sheet.
3. Bake in the oven for 8-10 minutes, or until the tortillas are crispy and golden brown.
4. Remove from the oven and let the tortillas cool for a few minutes, whilst you prepare your toppings.
5. Drain and rinse the black beans, and heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chilli powder, garlic, salt, and pepper to the skillet and stir to combine.
6. Cook for 3-5 minutes, or until the beans are heated through and the spices are fragrant.
7. To prepare the vegan cheese sauce, drain and rinse the soaked cashews and add them to a blender along with the nutritional yeast, garlic powder, onion powder, smoked paprika, Dijon mustard, cayenne pepper, water, salt, and pepper. Blend until smooth and creamy.
8. Top each tostada shell with a layer of the spicy black beans, sweetcorn, diced avocado, and bruschetta mix
9. Drizzle the cheese sauce over the tostadas, then place the baking sheet back into the oven and broil for 2-3 minutes, or until the cheese sauce is hot and bubbly.
10. Serve the tostadas with lime wedges on the side and sprinkle with fresh coriander, then it’s time to dig in!