Vegetarian Tostadas with Corn Pico de Gallo

5 from 1 vote

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!

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Main Course

Cuisine: Mexican, Vegetarian

Servings:

Calories: 299kcal

Author: Catherine Arena

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!

Notes

Could also brush corn tortillas and bake at a 425 degree F oven for about 5 minutes on each side or until golden brown. Then place on a wire rack to cool and harden.

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