These amazing black bean and corn tostadas are the perfect yummy and super easy recipe for any occasion! They're topped with spicy black beans, sweetcorn, diced avocado, bruschetta mix, and a vegan nacho cheese sauce that gives them a burst of bold and savory flavors! Try this recipe out today and see for yourself how delicious and satisfying it can be!
Ingredients
For the tostadas
- 8 corn tortillas
- 2 tbsp vegetable oil
- Salt to taste
For the spicy black beans
- 1 can (400g) black beans, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the toppings
- 160 g sweetcorn
- 1 avocado, diced
- 120 ml bruschetta mix (such as Mr Organic)
- Lime wedges for serving
For the nacho cheese sauce
- 120 g raw cashews, soaked for at least 2 hours
- 30 g 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
- 240 ml water
- Salt and pepper to taste
Instructions
- Start by preparing the tostados and preheat the oven to 200C.
- 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.
- Bake in the oven for 8-10 minutes, or until the tortillas are crispy and golden brown.
- Remove from the oven and let the tortillas cool for a few minutes, whilst you prepare your toppings.
- Drain and rinse the black beans, and heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, garlic, salt, and pepper to the skillet and stir to combine.
- Cook for 3-5 minutes, or until the beans are heated through and the spices are fragrant.
- To prepare the vegan cheese sauce, drain and rinse the soaked cashews and add them to a blender along with nutritional yeast, garlic powder, onion powder, smoked paprika, Dijon mustard, cayenne pepper, water, salt, and pepper. Blend until smooth and creamy.
- Top each tostada shell with a layer of the spicy black beans, sweetcorn, diced avocado, and bruschetta mix.
- 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.
- Serve the tostados with lime wedges on the side and sprinkle with fresh coriander, then it's time to dig in!