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. :)