Mexican Corn and Bell Pepper Tostadas Recipe
Total Time: 60 minutes
Cuisine: Mexican
Ingredients:
- salt
- water knead
- makki ka atta (yellow corn meal flour)
- cumin powder (jeera)
- red chilli powder
- onion
- red bell pepper (capsicum) diagonal
- sweet corn
- coconut milk
- flour (maida)
- black eyed beans (lobia)
- sunflower oil
Instructions:
- To begin making the Mexican Corn and Bell Pepper Tostadas, we will first knead the flour to make the tortillas
- Add little water to the maize flour and the all purpose flour and knead it into a firm and stiff dough, cover it with a cloth and keep it aside
- Pressure cook the black eyed beans with water for about 4 whistle till it softens and is cooked
- Allow the pressure to release naturally
- Heat a sauce pan with oil, add onions and saut? until it softens
- Add in the cooked black eyed beans with the water
- Using a potato masher, start mashing the beans to form a coarse paste
- Add in the coconut milk, salt and mix well
- Cook until it thickens
- Once done turn off the heat,transfer the bean mixture into in a bowl and drizzle some olive oil so that it does not dry up
- To make the topping, heat a saucepan with oil, and add bell peppers and saute till it softens
- And add the sweet corn and sprinkle cumin powder, red chilli powder and salt
- Saute until well combined and keep it aside
- To make the tostadas, take a little dough and roll the dough into small and flat circles
- Heat a flat skillet, once it is heated, cook the tostadas on the skillet till they are golden brown in colour on both the sides
- Keep aside
- To assemble the tostadas, take a heap spoon of the bean spread and spread it evenly and add the saut?ed vegetables
- You can also add some Mexican Green Sauce Recipe over the tostadas by clicking on our website to check the recipe
- Serve the Mexican Corn and Bell Pepper Tostadas can be served before a quesadillas or an enchiladas to enjoy your Mexican Sunday meal