These Vegetarian Tostadas with Corn Pico de Gallo are sure to delight and satisfy any tostada craving. Made with refried beans, fresh corn pico de gallo, crumbled queso fresco, pickled jalapeños, fresh squeezed lime juice and served on top of a crispy corn tostada. Absolutely delicious!
Who says you need meat on tostadas?! These Vegeterian Tostadas with Corn Pico de Gallo are absolutely delicious.
These are quick and super easy to make.
With all the veggie tostada combinations out there and quite a few more to come on here, your options are endless!
And that makes me ohh so very happy! 😊
Make southwestern veggie tostadas, black bean and avocado, grilled tostada with a fresh salsa, roasted vegetable tostadas. Like I said, endless!
Another favorite veggie tostada of mine is this roasted vegetable tostadas by a Spicy Perspective.
For these vegetarian tostadas, I simply added some refried beans, a batch of fresh corn pico de gallo and topped it with some queso fresco, fresh chopped cilantro, fresh lime juice and pickled jalapeños.
For the Corn Pico de Gallo
- 4 plum tomatoes (chopped)
- ½ cup of can corn
- ½ of a red onion
- 3 scallions (chopped)
- 1 jalapeño (chopped)
- 2 tablespoon lime juice
- ¼ fresh cilantro (coarsely chopped)
- 1 garlic clove (finely chopped)
- salt and pepper to taste
Buy store bought tostadas or make your own on the stove top in a skillet or oven.
I fried these in a skillet with a few tablespoons of oil and then drained them on paper towels.
Heat up the refried beans in a skillet or microwave safe bowl.
Queso fresco.
Assemble the Vegetarian Tostadas with Corn Pico de Gallo
- Assemble the vegetarian tostadas by first spreading a few tablespoons of the refried beans.
- Add the corn pico de gallo.
- Top with crumbled queso fresco.
- Add a few slivers of pickled jalapeños.
- Finish with a few sprinkles of lime juice and more fresh cilantro.
You may also like these other vegetarian tostadas.
Avocado and Chipotle Mushroom Tostadas
📖 Recipe
Vegetarian Tostadas with Corn Pico de Gallo
Ingredients
Corn Pico de Gallo
- 4 plum tomatoes rinsed and chopped
- ½ cup can corn
- ½ of a red onion
- 3 starks scallions chopped
- 1 jalapeño finely chopped
- 1 garlic clove finely chopped
- 2 tablespoon lime juice
- ¼ cup fresh cilantro chopped
- salt and pepper to taste
Other Ingredients
- 8 corn tortillas to make fresh tostadas or store bought
- oil a few tablespoons for frying corn tortillas
- 1 16 oz refried beans
- 1 cup queso fresco crumbled
- small jar of pickled jalapeños
- more fresh lime juice to sprinkle on top of tostadas
Instructions
Corn Pico de Gallo
- In a medium bowl toss the tomatoes, red onion, scallions, corn, jalapeno, garlic, cilantro, lime juice and salt and pepper to taste.
- Add 2 tablespoons of oil to a skillet over medium heat. Wait for oil to heat.Fry one or two tortillas at a time until golden brown on both sides. About a minute or so on each side.Continue with the other tortillas.Drain on paper towels.
- Heat refried beans in a skillet over medium heat or place in a microwave safe bowl for a few minutes to soften beans.
- Crumble queso fresco.
- Assemble tostadas with about 2 or 3 tablespoons of the refried beans.
- Then the corn pico de gallo.
- Crumbled queso fresco, pickled jalapenos, sprinkle lime juice and more fresh cilantro if you like. Enjoy!
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