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