Mexican Corn and Bell Pepper Tostadas Recipe

Step 1: To begin making the Mexican Corn and Bell Pepper Tostadas, we will first knead the flour to make the tortillas

Step 2: 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

Step 3: Pressure cook the black eyed beans with water for about 4 whistle till it softens and is cooked

Step 4: Allow the pressure to release naturally

Step 5: Heat a sauce pan with oil, add onions and sauté until it softens

Step 6: Add in the cooked black eyed beans with the water

Step 7: Using a potato masher, start mashing the beans to form a coarse paste

Step 8: Add in the coconut milk, salt and mix well

Step 9: Cook until it thickens

Step 10: 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

Step 11: To make the topping, heat a saucepan with oil, and add bell peppers and saute till it softens

Step 12: And add the sweet corn and sprinkle cumin powder, red chilli powder and salt

Step 13: Saute until well combined and keep it aside

Step 14: To make the tostadas, take a little dough and roll the dough into small and flat circles

Step 15: 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

Step 16: Keep aside

Step 17: To assemble the tostadas, take a heap spoon of the bean spread and spread it evenly and add the sautéed vegetables

Step 18: You can also add some Mexican Green Sauce Recipe over the tostadas by clicking on our website to check the recipe

Step 19: Serve the Mexican Corn and Bell Pepper Tostadas can be served before a quesadillas or an enchiladas to enjoy your Mexican Sunday meal