As the 2022 summer season is coming to an end and ushering in fall, I am sharing another bright and delicious recipe with you, Tostadas. This recipe captures summer’s brightness with sautéed sweet corn and a fresh tomato salsa. I am looking forward to cooler temperatures and the beautiful scenery the fall leaves create.
This recipe uses some of my local fresh summer vegetable staples, tomatoes, and sweet corn. There are also some cooked chickpeas in there as well. You can feel free to substitute with your favorite beans or peas.
As for the sweet corn, you can cook it any way you prefer, as for me I just did a quick sauté in coconut oil, chopped seasoning with some grated carrots, and called it sautéed sweet corn. This corn was the sweetest corn I have ever tasted in my life. The best thing about this corn is that it was homegrown from a local farmer`s market.
For the tostadas, I used my favorite store-bought brand Elmilagro Tostadas that I brought from a Mexican Grocery Store. This brand is certified gluten-free, vegan, and non-GMO.
Here is the recipe. 🙂
Chickpea, Tomato, & Sweet Corn Tostada
Ingredients
- Corn Tostadas
- ½ to 1 cup Cooked Chickpeas (feel free to sunstitute with your favorite chioce of beans or peas)
- Chopped Green Onions (for sprinking on top)
Tomato Salsa
- 2 Ripe Roma Tomatoes (cubed)
- 1 Green Onion (chopped)
- 1 clove of Garlic (grated-optional)
- Organic Virgin Coconut Oil
- Sea Salt
- Cayenne Pepper
Sauteéd Sweet Corn
- Sweet Corn (stripped)
- 1 Carrot (grated)
- 2 Green Onions (chopped)
- 1 clove of Garlic
- Curry Powder
- Sea Salt
Instructions
Tomato Salsa
- In a bowl combine chopped tomatoes, chopped green onions, coconut oil, a light sprikle of cayenne pepper if perfered and sea salt to taste. Mix and set aside.
Sautéed Sweet Corn
- To strip the kernels from your ear of corn. Place the corn standing up on your cutting board. With your knife, cut down-ward from the middle of the ear where the kernel meets the cob. Rotate the ear and repeat the process.In a pan add coconut oil, curry powder, and chopped green onions. Let sauteE for a few seconds. Add in stripped corn and saute for a few minutes until corn has reached desired cooked texture. Stir in grated carrots and salt to taste. Set aside.
Assembly
- First, place your corn tostada on a plate. Add on your cooked chickpeas or beans/peas of your choice. Spoon on your sautéed sweet corn to your heart's content. Next, add a few spoonfuls of your tomato salsa. Top with some chopped green onions. Enjoy. 🙂
Tostadas can be a bit messy to eat, that we know :). I found that letting the finished tostada sit for a few minutes and soak up the delicious liquids makes the tostada a bit “softer” and not break completely apart. Just a little tip. Breaking apart or not this tostada is so delicious that I will eat all the little pieces. 🙂
Let me know if you tried this recipe by rating and leaving a review on this recipe below. Snap a photo and tag me on Instagram @myplantbaseplate and use the hashtag #myplantbaseplate so the amazing My Plant Base Plate community on Instagram can see your tostadas. I greatly appreciate you giving my recipes a try and leaving your thoughts.
Thank you so much for being here and reading this post. You are sincerely appreciated. Until next time, keep growing.
Join the fantastic My Plant Base Plate community on Facebook, Instagram, Pinterest @myplantbaseplate, and @mplantbaseplate on Twitter. If you are not already, please join the My Plate Base Plate mailing list by submitting your name and email in the form below. Thank you.
Kiara,
My Plant Base Plate
Leave a Reply